, \ "■, < •:.'.-, ''-I'.. 




Class _i_ 
Book 



c r 



GopyrightlSi _ 



COPYRIGHT DEPOSIT 




Twenty Lessons in 
Domestic Science 



A Condensed Home Study Course 
Glossary of Usual Culinary 
Terms : Pronunciations and 
Definitions : Marketing : Food 
Principles : Functions of Food 
Methods of Cooking, Etc. 



PRICE $2.00 



by 



MARIAN COLE FISHER 

ii 

formerly of 

St. Paul Institute of Arts and Science 
Chautauqua Lecturer 



1*& 



Copyright 1916 
Marian Cole Fisher 



MAR 21 1916 



'CI.A427327 



Index To The Lessons 



INTRODUCTORY— 

Marketing (family budget) .... 7 

Rations 7-8-9 

Important Equivalents to Memorize . . 10 

Directions for Measures 10 

LESSON I— FUNCTION OF FOODS 

Assimilation 14 

Composition of Food Materials (Diagrams) 

15 to 27-30 

Classification of Foods as Organic and in- 
organic 13 

Dietary Standards 29 

Flours 31 

Food Principles 12 

Function of Food 11 

Function and uses of Food (Diagram) . 28 

LESSON II— LEAVENING AGENTS 

Advantages of Baking Powder ... 32 

Acid Phosphate 34 

Acid Substance, The 33 

Alum 34 

Ammonium Carbonate 33 

Baking Powder a Necessity .... 31 

Cost of Baking Powder 37 

Healthfulness of the Residues .... 37 

How to Measure 31 

Ingredients of Baking Powder Soda, The . 32 

Leavening Agents 31 

Magnesium Carbonate 33 

Other Substances Necessary .... 33 

Properly Balanced Action .... 37 

Self -Rising Flour 38 

Sources of Carbon Dioxide .... 32 

Starch 35 

Tartaric Acid and Cream of Tartar . . 34 

Use of Baking Powder 31 

White of Eggs . 36 

Recipes 

Bran Bread 41 

Boston Brown Bread 40 

Buttermilk Biscuit 41 

Calumet Dumplings 44 

Colonial Bread • . 40 

Dainty Doughnuts 39 

Dainty Muffins 41 

Dutch Apple Bread, (American Style) . 42 



INDEX TO THE LESSONS, Continued 



LESSON II, Continued- 
Kindergarten Ginger Bread .... 39 

Maple Rolls 43 

Marian's Bread Crumb Griddle Cakes . . 39 

Perfect Corn Bread 40 

Scotch Scones 43 

Strawberry Shortcake 43 

Twin Biscuit 42 

Waffles 40 

LESSON III— CAKES AND THEIR PROCESS 

Recipes 

Bride's Cake 49 

Devil's Food 49 

Eggless Cookies 50 

English Rocks 50 

Fisher Velvet Cake 48 

Icings 50 

Hot "Water Sponge Cake 48 

One Egg Cake 47 

Snow Cake 48 

Cakes and Their Process 45-47 

LESSON IV— YEAST BREAD ... 51 

Recipes 

Apfel-Kuchen 53 

Norwegian Rye Bread 53 

Roll Dough 52 

Salt Rising Bread 54 

Shamrocks 53 

White Bread 52 

LESSON V— MILK AND EGGS 

Custard, (Cooking School) .... 56 

Custard, Baked, (Country Style) "... 57 

Eggs 55 

Fried Eggs 56 

Hard Cooked Eggs 56 

Kitchenette Plan 58 

Milk 55 

Poached Eggs 56 

Puff Omelet 56 

Soft Cooked Eggs 55 

LESSON VI— CHEESE 

Recipes 

Bunny 60 

Cottage Cheese 59 

Kase Kuchen 59 

Toasted Cheese 60 

Welsh Rarebit 60 



INDEX TO THE LESSONS, Continued 



LESSON VII— 



LESSON VIII— 



LESSON IX- 



LESSON X- 



LESSON XI— 



LESSON XII— 



FISH 

Fish 61 T 62-63 

Fish Accompaniments 64 

Fish Chowder 63 

MEATS .... 65 

•Recipes 

Bread Dressing for Fowl 71 

Braised Soup Meat 69 

Cider Sauce 68 

Chili Con Carne 68 

Hungarian Goulash 66 

Meat Loaf 68 

Mexican Round Steak 66 

Mutton Curry 69 

Proper Method of Broiling Steak ... 67 

Soup Stock of Fresh Meat .... 69 

Soup Stock of Left Overs .... 70 

Standard Beef Cuts 71 

Standard Mutton Cuts 71 

Veal Soup Piquant 70 

VEGETABLES 

Vegetables 72 

Vegetables — Classification .... 72 

POTATOES 

Potatoes, Mashed 73 

Potatoes, Au Gratin 74 

Potatoes, O'Brien 73 

Potatoes, Riced 73 

Potatoes, Souffle 74 

Vegetables, Starchy 73 

RICE 

Rice 75 

Recipes 

Rice Boiled No. 1 75 

Rice Boiled No. 2 75 

Rice, Spanish 76 

Hominy '. 76 

Hominy With Tomatoes Au Gratin . . 77 

Hominy Fritters 77 

Hominy, How to Cook Dry .... 77 

Italian Paste 76 

Grits Blocks 77 

VEGETABLES CONTAINING NITROGEN AND 

STARCH 

Recipes 

Baked Beans with Tomatoes .... 78 

Stewed Lentils 78 



INDEX TO THE LESSONS, Continued 



LESSON XIII— 

LESSON XIV— 
LESSON XV— 



LESSON XVI— 
LESSON XVII— 



VEGETABLES, GREEN AND SUCCULENT 
SALAD PLANTS 



EDIBLE WEEDS 



HERBS 



How to Preserve 
Mixed . 
Seasoning Powder 



CONDIMENTS 
FRUITS 



Fruit Jelly . 
Preserving Hints 



79 
79 

81 

82 
83 
83 
83 

84-85 

86 

87 
86 



LESSON XVIII— MISCELLANEOUS RECIPES SIMPLIFIED 

Tarter Sauce 88 

French Dressing 88 

German Cream Salad Dressing ... 88 

Salad Dressing 88 

Recipes for Sauce (Standardized) . . 89 

Drawn Butter Unsweetened .... 89 

Egg Sauce 89 

English Drawn Butter 89 

Horse Radish Sauce 89 

Cheese Sauce to Serve with Fish ... 89 

Drawn Butter with Sugar .... 89 

Cream Sauces 90 



LESSON XIX— 
LESSON XX— 



BEVERAGES 



91-92-93 



APPENDIX- 



EQUIPMENT OF KITCHEN . 94 

China Closet and Cupboards .... 94 

Dish Washing 98 

Gas Range 95 

Kitchen Floor 94 

Lighting and Ventilation .... 95 

Pantry ........ 94 

Refrigerator 95 

Sink 94 

System 96 

Wheel Tray 94 

Utensils for Kitchen 97 

Utensils for Preparation of Food ... 97 
Ordinary Vessels and Pans for Use on Range 

and Oven 97 

Don 'ts for Housekeepers 100 

United States Bulletins 99 

Hints for the Housewife 101 

Reference Tables 102-103 

Pronunciations and Definitions . 104-108 



INTRODUCTORY 



MARKETING 

(Family Budget) 

System must be used in directing the marketing for the family. 

One essential to proper marketing is a family budget. The budget 
for food must be subdivided to establish just how much money can be 
expended for various provisions. In this respect the value of the knowl- 
edge of a balanced ration is apparent. Without such knowledge the dis- 
penser of the budget is like a ship without a rudder. 

The family in moderate circumstances with a smaller budget must 
figure more closely than those in affluence; the family in poor circum- 
stances can more easily and properly provide for the family needs by 
keeping a budget. In fact, the latter has greater need of a budget for 
expenses than the former. 

Certain days should be marked as days for purchase of certain pro- 
visions. This may be determined by local markets. 

The writer has not found the PARCELS POST altogether a satis- 
factory method of procuring produce — your local merchants who are, 
perchance, your neighbors, will feel a more intimate need for providing 
the quality commensurate with price than someone fifty or one hundred 
and fifty miles away, to whom you cannot return undesirable merchandise. 

There is no food problem so complex as scientific marketing, com- 
plex because so many elements enter into a day's dietary. 



BALANCED RATION 

One thing always bear in mind, the necessity of a ration which will 
provide necessary combinations to appease hunger, to furnish warmth, 
energy and tissue building material as well as to please the palate and the 
eye. 

However, too much attention is often given to pleasing the palate 
rather than to furnishing nutrition. In planning each meal the bulky 
starchy foods predominate in quantity, the proteins second, fats and 
sweets third, while there should be sufficient liquid to act as a dissolving 
and distributing agent. 



METHODS OF COOKING 

Baking : Cooking by hot air confined in an oven. 

Slow Oven : Temperature is about 250 to 300 degrees Fahr. 

Moderate Oven : Temperature is about 350 to 400 degrees Fahr. 

Hot Oven : Temperature is 400 to 450 degrees Fahr. 

Very Hot Oven : Temperature is 450 to 550 degrees Fahr. 

Broiling : Is applying intense heat by means of open fire to sear the 
surfaces of fish or meat, then reducing heat until food is cooked. Tem- 
perature is 375 to 400 degrees Fahr. 

Boiling : Cooking food in water at 212 degrees Fahr. 

Liquids, heavier than plain water, reach a heat greater than 212 degrees Fahr., 
which is greatest heat of boiling water. Water heavily salted reaches more than 
212 degrees. 

Milk boils at 214 degrees Fahr. 

Milk scalds at 196 degrees Fahr. when in double boiler. 

Milk is pasteurized at 165 degrees Fahr., holding at that temperature twenty- 
minutes. 

Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour. 

Simmering : Cooking food in water below boiling point or about 185 
degrees Fahr. 

Braising: Cooking food in slow oven with moisture surrounding 
food in the pan. 

Stewing : Cooking at 186 degrees Fahr. 

Poaching : Cooking at 160-180 degrees Fahr. 

Frying : Cooking in deep fats or oils : 

First. Fat should be hot enough to prevent article absorbing it. 

Second. Fat should entirely submerge the article. 

Third. Article should not be wet or very cold. 

Fourth. Some food requires special protection of egg and crumbs 
to prevent breaking apart or absorbing fat. 

Fifth. All foods, after frying, should be drained on unglazed paper 
to take up superfluous fat. 

Vegetable Oils are better for frying than lard or other animal fats, 
as they do not burn at as low a temperature and are not as readily ab- 
sorbed by the food. 

Batters and Doughs are the usual forms in which flour is used. 

Thin Batter : One measure of liquid plus one and one-half measure 
of flour. 

Very Thin Batter : One measure of liquid to one measure of flour. 

Drop Dough : One measure of liquid to two measures of flour. 

8 



METHODS OF COOKING 



Stiff Dough : One measure of liquid to three measures of flour. 

Leavening: Leavening other than yeast or baking powder is pro- 
duced when SODA is added to neutralize the acid of SOUR MILK or 
MOLASSES. The gas thus formed is not as easily controlled, nor is it 
sufficient for the amount of flour which would be required to complete a 
mixture. Caution must be observed, therefore, in the combination of 
soda with such acids as are found in sour milk and molasses, not to use 
too much soda. The rule is to use just enough soda to neutralize the acid, 
then use one-half as much baking powder (CALUMET) as the same 
recipe would demand when made with sweet milk. The sweeter molasses 
and syrups do not require nearly as much soda as the black molasses. 
The sweeter or fresh buttermilk and the just turned milk do not require 
nearly as much soda as the longer standing buttermilk and the com- 
pletely soured milk. 

Rule for Use of Soda: One level teaspoon soda to two cups com- 
pletely soured milk. ' 

One-half level teaspoon soda to two cups just turned milk. 

One level teaspoon soda to one cup dark molasses. 

Rule for Use of Baking Powder: One level teaspoon of baking 
powder to each level cup of pastry flour in bread or cake making. 

One and one-half level teaspoon of baking powder to each level cup 
of bread flour. 

The teaspoon rounded or struck off on the edge of the can equals 
two level teaspoons and is more easily measured off by busy cooks than 
by leveling and then dividing. 

To level a teaspoon, draw a knife over edges. 



Important Equivalents to Memorize 



1 quart flour (about) is equivalent to 1 pound avoirdupois. 
1 pint sugar (about) is equivalent to 1 pound avoirdupois. 
1 pint butter (about) is equivalent to 1 pound avoirdupois. 
1 quart is equivalent to 4 cups, liquid measure. 
1 pint is equivalent to 2 cups, liquid measure. 
¥2 Piut is equivalent to 1 cup, liquid measure. 

1 cup is equivalent to 2 gills. 

2 gills are equivalent to 8 fluid ounces. 

16 level tablespoons are equivalent to 1 cup liquid measure. 

8 level tablespoons are equivalent to % cup liquid measure. 
4 level tablespoons are equivalent to % cup liquid measure. 

1 level tablespoon is equivalent to 3 level teaspoonfuls. 

2 level tablespoons sugar are equivalent to 1 ounce avoirdupois. 
2 level tablespoons butter are equivalent to 1 ounce avoirdupois. 

4 level tablespoons cocoa or flour is equivalent to 1 ounce avoirdupois. 

2 level tablespoons liquid is equivalent to 1 ounce avoirdupois. 

3 level teaspoons are equivalent to 1 tablespoonful. 

2 level teaspoons are equivalent to 1 dessertspoonful. 

1 square of cbocolate is equivalent to 1 ounce of chocolate. 

1 square of grated cbocolate is equivalent to 4 level tablespoons of cbocolate. 

9 or 10 eggs, depending upon size, are equivalent to 1 pound. 
1 lemon, juice of, is equivalent to about 4 tablespoons. 

1 cup of egg white is equivalent to about 8 egg whites. 
1 cup of egg yolk is equivalent to about 12 egg yolks. 
1 cup of shelled nuts is equivalent to about 4 ounces. 
Measures are always level, unless otherwise stated. 

Directions for Measuring 

Dip the spoon into the materials and strike off with straight edge of a knife. 

In measuring butter, lard or margarine, pack the cup or spoon closely and 
strike off with the straight edge of a knife. 

In measuring flour in the cup measure, tap the measure lightly to insure of 
no unfilled spaces. 

To measure V 2 teaspoon divide a level teaspoonful lengthwise. 

To measure % teaspoon divide the half teaspoon once crosswise. 

A heaping measure, whether spoonful or cupful, means all the measure 
will hold. 

A teaspoon dipped full and drawn under the side of the can of CALUMET 
gives practically a teaspoon and a half. This is a quick method to measure the 
one and one-half teaspoon to each cup of flour in making breads, biscuit, 
muffins, etc. 

In measuring CALUMET for cakes, dip the teaspoon full and level with a 
knife, one teaspoonful for each cupful of sifted flour. 

The measuring cups for kitchen use vary in size. Most of the glass and 
aluminum are the half pint liquid measure. The half pint dry measuring cup, 
which is not easily distinguished, hold two level tablespoonfuls more than the 
liquid measure. 

The half pint based on the dry pint measure was the original measuring cup 
for kitchen use. But manufacturers are now generally making the kitchen 
measuring cup to conform to the United States Bureau of Standards, standard 
liquid measure. The small difference between the liquid and dry measure carries 
little effect in the making of breads and cakes, so long as the several ingredients 
are measured in the same size cup to insure proper proportions. 

10 



Lesson Number One 



The Function of Food 

Hutchinson defines food as "anything which, when taken into the 
body, is capable of repairing its waste, or of furnishing it with material 
from which to produce heat for nervous and muscular work." 

The two main functions of food are to provide warmth and energy, 
and to build tissue or repair waste. Energy includes muscular and nerve 
strength. 

Certain foods provide energy but cannot rebuild tissues, while 
others provide energy and rebuild as well ; but, nevertheless, some mis- 
guided housewives work on the principle that "a merciful Providence 
fashioned us 'holler' " and simply provide for filling this "holler" with- 
out reference to the real function of food. Food, therefore, must be 
selected with care, and a well-balanced ration must be the housewife's 
study. 

In this connection, three aspects at once present themselves to our 
consideration, viz.: the physiological, the economical and the moral. 
Vegetarians defend their theory of living with the plea that their prac- 
tice is conducive to a healthier and longer life and to a better moral 
temperament tnan the use of a mixed diet ; that it is less costly to the 
state and to the individual ; and that the slaughter of animals for food is 
inhuman. However much weight their arguments may bear upon the 
individual, there are always present the habits which mankind has ac- 
quired and which enter largely into, or are controlled by, our pursuits 
as a whole. 

We come now to the relation of food to the human system as to its 
assimilation and digestion. The kitchen is the chemical laboratory in 
which our food is converted from its crude state to a condition that is 
at once suitable and palatable. 

The application of heat to various foods affects differently their 
condition for easy assimilation by the digestive system. Heat, when ap- 
plied to meat, partially coagulates some of the proteins contained therein, 
thus rendering them less easy to assimilate, but on the other hand heat 
and moisture convert the insoluble connective tissues into soluble gelatin 
and thus the fibers are made easier of digestion. At the same time cook- 
ing kills disease germs, and parasites which are sometimes present. 

COOKING is also of great importance in facilitating the digestion 
of vegetable foods. The action of heat and moisture breaks down the 
cellulose, bursts the starch grains and allows the digestive fluids to act 
more freely. 

APPLICATION OP HEAT: After the ambitious young house- 
wife has labored conscientiously to prepare for the oven her various pies, 
cakes and breads, observing accurate measure, proper consistency and 
careful mixing, she is often at a loss as to why her efforts have resulted in 
dismal failure or perhaps only a near success. 

11 



LESSON No. 1 Domestic Science 



Such disappointment is nearly always caused through ignorance of 
the proper application of heat to the different articles to be baked. The 
following general rules will assist in securing the proper results. 

Do not hurry the baking of bread, cakes or pies. Flour contains 
much starch, and the digestion or assimilation of raw or uncooked starch 
is comparatively slow and difficult. Have the oven at moderate heat to 
start the baking of these articles. It is also well to know that if the loaf 
of yeast bread is not well baked in the center, the yeast germ or plant, 
given the warmth and moisture of the digestive apparatus, will resume 
its work of fermentation, thus causing serious digestive inconvenience. 

The medium loaf of bread requires about forty-five minutes. 

Fruit pies should bake half an hour at least. Small tea biscuits 
require from ten to twelve minutes. Cake should not be allowed to 
brown until the mixture has risen to its full height, and is not ready to 
be taken from the oven until the surface near the center of the cake will 
spring back under a slight pressure of the finger. 

Fruit pies have an annoying habit of leaking juice when not prop- 
erly put together. No such difficulty will be experienced if three level 
tablespoons of flour are mixed well with the sugar that is used for each 
pie. A final precaution is to moiston the rim or edge of the under pastry 
before pressing the upper one closely to it. 



Food Principles 

For convenience, food is divided in five classes: Water, Protein, 
Fats, Carbohydrates, and Mineral Matter. 

WATER ranks next to air as an essential to life. We will treat it 
only in its relation to food preparation. 

Uses: We have constant use for water in the body. It quenches 
thirst ; it aids in regulating body temperature ; it aids digestion since it 
forms a part of all digestive secretions of the body and acts as a solvent, 
dissolving most substances and reducing them to a condition to be used 
in the body; it acts as a carrier; it enters into the formation of blood 
which carries building material to the various parts of the system, and 
it also carries off waste. Water constitutes about 65 per cent of the body. 

The necessity for a clean sanitary source of water supply cannot be 
too strongly urged. If any uncertainty exists in regard to the water 
for food purposes it should be analyzed. Impure water cannot be always 
detected by color, taste or smell. Boiling will purify most water by de- 
stroying the bacteria, but boiling also changes its taste by removing 
mineral salts and dissolved gases. After water is boiled, pouring from 
one vessel to another, holding one considerably above the other, will 
restore some of the oxygen which has been driven out by boiling process. 

CAUTIONS IN THE USE OF WATER: Do not use water left 
standing in open vessels. Use freshly boiled water for tea, coffee and 
cocoa. Keep kettles free from lime deposit that accumulates in the 
bottom. 

12 



Starch: Cereals, potatoes, roots. 

Sugar: Cane, beet, fruit sugars. }• Vegetable carbohydrates 

Cellulose : Fruit and vegetable fiber. 



Domestic Science LESSON No. 1 

Classification of Foods as Organic and Inorganic 

(A) Organic foods are of animal and vegetable origin and include : 

1. Proteins such as 

a Albumen; b Casein; c Fibrin; d Gelatin; e Extractives; f Gluten; g Legumin. 

Protein contains nitrogen. It is a muscle builder and is the food con- 
stituent that makes and repairs tissue. Foods rich in protein are lean 
meat, dried peas, beans, lentils, milk and cheese. Gelatin is not a real 
protein, and is not of such great food value. Protein like carbohyrates 
and fats, is capable of furnishing warmth and energy to the body. 

2. Carbohydrates such as 

,.} 

Glycogen or animal starch ) Animal carboh drates> 
Milk Sugar I 

CARBOHYDEATES give heat and energy. 

Foods rich in carbohydrates include the starchy vegetables, as po- 
tatoes, cereals and their products, as flours, macaroni, spaghetti, noodles, 
breads, muffins, cake, biscuit, crackers, cornstarch and cereal puddings, 
etc., also tapioca, bananas and cocoa. Carbohydrates include the sweets, 
as cakes, icings, candies, preserves, jelly, rich breads, cookies, sweet pud- 
dings, stewed fruit, honey, syrups and sugary foods. 

3. Fats or reserve-force foods are constituents of meats and fish, 
cream, butter, margarine, cream soup, cheese, olive, cottonseed and nut 
oils, ripe olives, nuts, rich pastry, suet pudding, fritters, all foods cooked 
in fats or oils, chocolate. 

Fats like carbohydrates are valuable foods in that they produce 
warmth or energy. Weight for weight, fats produce 214 times the heat 
produced by carbohydrates or proteins. 

(B) Inorganic foods include : 

4. Mineral matter found in the ash of foods, consists of com- 
pounds of sodium, lime, iron, potash, sulphur, phosphorous. They are 
found principally in cereals, milk, meat, fish, fruit and vegetables. 

5. "Water does not give heat or energy, but is useful in tissue build- 
ing. The controlled evaporation of water from the body keeps it at a 
uniform temperature. Even solid foods contain large amounts of water. 

Mineral salts and water enter into the composition of all tissues of 
the body. 

13 



LESSON No. 1 Domestic Science 



ASSIMILATION 

"THE IDEAL DIET is that combination of food which, while im- 
posing the least burden upon the body, supplies it with exactly sufficient 
material to meet its wants." (Schuster.) 

The man weighing 160 pounds and doing a moderate amount of 
muscular work requires the following amounts of food : 

Three to five ounces of protein and sufficient carbohydrates and fat 
combined to produce 3,000 to 3,500 Calories. In this connection it may 
be stated that the food is ultimately burned in the body. This burning 
takes place slowly, and is known as oxidation.* 

3,500 Calories is about equivalent to the amount of heat produced by 
burning a pound of coal. 

The problem of a proper diet must be laid out along the lines above 
indicated. But the matter is far more complicated than would appear. 
Many other things must be considered. The proteins found in different 
foods, are not all the same. The casein of milk is different from the 
albumen of the egg. Experiments have shown that some proteids are 
more completely digested than others, and only the amount digested is of 
food value. 

Then again different people have what are called idiocyncracies, 
peculiar physical conditions precluding the use of foods common to the 
majority, though otherwise the person is physically normal. In catering 
to these peculiarities, or to preference in tastes, we must all the more bear 
in mind the necessity of proper amounts of the different food materials, 
protein, carbohydrates and fat. 



THE DIGESTIBILITY OP FOODS as placed by Atwater is, viz. : 

1st. The protein of ordinary animal foods may be readily and 
completely digested. 

2nd. The protein of vegetable foods is much less easily digested 
than that of animal foods. 

3rd. Animal fats are not as easily digested as vegetable oils. 

4th. Sugar and starch furnish heat and energy quickly. 

5th. Animal foods contain more protein than vegetable foods and 
it is more easily digested. 

A diet of animal food leaves very little undigested matter. 



*A Calorie is the amount of heat required to raise the temperature of one kilo- 
gram of water 1° centigrade or 1 pound of water 4° Fahr. 

14 



Domestic Science 



LESSON No. 1 



The following cuts made from charts by C. F. Langworthy of the 
U. S. Dept. of Agriculture, show graphically the amount of water, pro- 
tein, fat, carbohydrates and mineral matter in some common foods. 



U.SDepartment of Agriculture 

Office of Experiment Stations 

A.C.True: Director 



rYeparedby 
C.ELANGWORTHY 
Expert in Charge of Nutrition 

COMPOSITION OF POOD MATERIALS. 



anm 

Frottm 



Fat 



Carbohydrate* 



Ash 



Water 



,ruel Value 
\i- Sg (n. Equals 
1 100O Calories 



WHOLE MILK 



SKIM MILK 




at«r:87.0 
i — Bxte'n:3.3 



Carbohydrates: 5.0 

c 

FuCL VALUC:310 DALDRIE5 PtH POUND 




MA/ater:90.5 



>-R"ctein:3.4 



Carbohydratea-.5 .1 

D 

FlXL VALUC:165 CALORICS PCH POUND 



BUTTERMILK 



Fat:0. 
Ash:0. 




— Watar.91.0 




Rrote?fi:3.0 Fat:18.J 
Carbohyarates:4.8 Ash:0.6 Carbohydrates: 4,5 

c 

FuEl VALUCjKJO C ALOWC5 re* POUSO 



Fuel valuc: 8 6$ calories re* fouko 



15 



LESSON No. 1 



Domestic Science 



i 



d U.SDepartment of Agriculture 
Office of Experiment Stations 
i A.C.True: Director 



FVepared by 

C.FLANGWORTHY 
no. irue: uirecxor Expert in Charge of Nutrition Investigations 

COMPOSITION OF FOOD MATERIALS. 

| mnn mar mm ^ omii wm /&."<**, I 

Proton Fat Carbohydrate* feh Water HI 100% CalSS I 



i 

§ 

|WatGr:73 



I 



WHOLE EGG 




EGG 

WHITE- AND YOLK 



r rTq tein.-14.8 

I Fati10.5— ^ 
A»hRlJ0r 
m Fuel value of 

WHOLE EGO 





Fua value or yolk> 



1608 CALORIES 
PER FOUND 



at: 0.2 

*h:0.6 

Fuel value or white* 

D 

265 CALORIES 
PER POUMD 



J 

in:l3.0 I 



COTTAGE CHLE.SE 



I 



rVoteiD:25^ 




CALORIES PER POUND 



Carbo- 
hydrates:^ 



510 



FVotejn.- 20.9 | 

A S h:1.8 I 
TUEL VALUE 



at:1.0 



E 



CALORIES PER POUND 



16 



Domestic Science 



LESSON No. 1 



4 US-Department of Agriculture 
§ OfBseof Experiment Stations 
4 A.C.True: Director 



Prepared by j 

CFUNGWORTHY i 

Expert in Charge of Nutrition Invest^-st io ■ a p 



I"- 



COMPOSITION OF FOOD MATERIALS, 



Fat 



Hum 

Protein 

LAMB CHOP 

EDIBLE PORTION- 



KB 

Carbohydrates 



Ash 



cud 



Fuel Value 



Water ■■ ,&£&!:* 



PORK CHOP 

EDBLE PORTION 



iter: 53.1 




t:28.3 



SMOKED HAM 

EDIBLE PORTION 



Fat:30.1 




Ash:f.O I 



sh:4-.8 



PER POUND f? 



DRIED BEEF § 

EDBLE PORTION 

Frotein:3p.O | 



tein.18.6 
Ash: 1.0 



1 1130 CALORICS 
PER POUND 




Fuel 
value. 



17 



LESSON No. 1 



Domestic Science 



I 

p U.S. Department of Agriculture 
P Office of Experiment Stations 
ACTrue: Director 



FVepared by 



COMPOSITION OF FOOD MATERIALS. 



anm 

Protein 

COD 

Lean Fish 



•Fuel value: 

82fi C 

325 CALORIES PER POUND 

Frotein.-15.8 




Carbohydrate* Ash 



rmrn 

Water 



OYSTER 



CFLANGWORTHY 
Expert in Charge of Nutrition Investigation} p 

I Fuel Volwe I 
iSaln.Eaual»| 
1000 Calories f 

SALT COD | 

Fue l vAl uc> 
Uwater:53. 

4-10 CALORIES PER POUND 

FVotein:2l. 
Fat-..S 



Jat-. ft- Water:86, 

Carbohydrates:^^ 
Ash:1.2 




Ash:24-. 




R-oteh:6.2 
-fat:1.2 
»h: 2.0 

Fuel value; 

c 

235 calories per pouNo Water: 73. 
FVotein.18. 

Fuel value: 



MACKEREL 

Fat Fish 



D 



1355 CALORIES PER POUND 6^5 CALORIES PER 



POUND 




-,71 I 

1 



18 



Domestic Science 



LESSON No. 1 



I 

US. Department of Agriculture 
P Officeof Experiment Stations 
A.C.Trve; Director 



Prepared by 
CFXANGWORTHY 



Expert in Charge of Nutrition Investigations' p 

COMPOSITION OF FOOD MATERIALS* 

I anm 



mm essi aura ■L F a l h&b I 

Protein Fat Carbohydrate. Ash Water ■■ 100$ Calories § 



OUVE OIL 






P ruLL VALUE: 

4 



9ACOH 





Fuel value.- 



BEEP SUET 




g406UCALORIE5 PER FC^r,D 

i 



I 

P Fat:85 



BUTTER 




» 



3030 CALORIES PER POUND jp 

I 



^»h:0.3 




3510 calories per pounb 
mH.0 



LARD 



lAid^ 

4 PuELVALU^ 



^fVotein:1.Q 



P 3410 CALORIES PER POUND 




4080 CALORIES PER POUND % 



19 



LESSON No. 1 



Domestic Science 



p U.S:Department of Agriculture 

Office of Experiment Stations 

1 A.CTrue: Director 

man ^m mm ^^ nna 

Pfcetein Fat Carbohydrates Ash Water 



COMPOSITION OF FOOD MATERIALS, 



Prepared by 
C.FLANGWORTHY 
Expert in Charge of Nutrition Investigation* | 

I 




ater: 10.8 
itein: 10.0 

rates: 73/r 



Water: 10. 
FVotein.-12. 




Carbohydrates: 73.7 \k$$ 

Fuel value: 



BUCKWHEAT 

1800 calories FVotei/i.-10.0L^-Water:12.6 1750 calories 

per pound Carbo^__------fl!PS V|r 3t:2.2 PtR POUND 

hydrates: 73.£ ^^Ash: 2.0 
Fuel value 

RICE 



! Fuel Volue 
i.Sq,ln.Eooab 
1000 Calories 

WHEAT 



1 

J 




20 



Domestic Science 



LESSON No. 1 



|§ USDepartment of Agriculture 

Office of Experiment Stations 
A.C.True: Director 



Prepared by 

CFXANGWORTW 
Expert in Charge of Nutrition InveiUo/stkxw p 



COMPOSITION OF FOOD MATERIALS. 



amn ^^i ej^j es^ e 

Proten Fat Carbohydrates Ash 

WHITE BREAD 

Water: 35.3 



I Fuel Value & 

i So. In. Equals § 

1000 Calories § 

WHOLE WHEAT BREAD ] 

Water: 38.4 



Water 




21 



LESSON No. 1 



Domestic Science 



I 

P U.S. Department of Agriculture 
p Office of Experiment Stations 

i AC.True: Director 

1 



[mm 

Protein 



a 



COMPOSITION OF FOOD MATERIALS. 



I. 



s esi aura 

Fat Carbohydrates Ash Water 



I 
R-epared by 

C.FLANGWORTHY 

Expert in Charge of Nutrition Investigations 4 

Fuel Value 4 

iSa.ln.E*Kj» § 

lOOOCalcriw § 




W&;S$ Carbohydrates: 100.0 

C«rbohydrates:69.3 




MMi&&& 



(860 CALORIES 
PCR POUND 



STICK CANDY 

Carfaphydrates:96.5 



1290 CALORIES 
PER POUND 



WcCer; 3.0 p Ash:0.5 

Fuel value* 



MAPLE SUGAR 



1785 CALORIES 
PER POUND 



*-Wator:16.3 



Water. 
frotein:0.^r 

::'^ ::'.•:.;.'•.'• v/V-'N Car'bo- Carboy 

'■' hydrates:823 hydrateS:81.2 



Fuel value; 




ruEL VALUE" 



f 






HONEY 



Fuel valueT"^^^ Ox 



J 1540 CALORIES PER POUND 



1520 CALORIES PER POUND 



22 



Domestic Science 



LESSON No. 1 



d US Department of Agriculture 

I Office of Experiment Stations 



A.C.True: Director 



I 
R-epared by f 

CFTUNGWORTHY 

Expert in Charge of Nutrition Investigations U 



COMPOSITION OF FOOD MATERIALS. 



anm ^^ §*%ii 

Fbt Carbohydrates Ash 



fTTTTTTI 

Water 



I. Fuel Value § 
i^lo-EauoJ, I 



IOOO Calories p 




23 



LESSON No. 1 



Domestic Science 



S US Department of Agriculture 
^t Office of Experiment Stations 
# AC.True: Director 

I 



ftepared by 
CrTLANGWORTHY 

Expert h Charge of Nutrition hvestirc&m p 



nnm ^^ g^^ E^sq trrrmi 

Protem . Fat Carbohydrates Ash Water 



COMPOSITION OF FOOD MATERIALS. 

.Fuel Value 4 

iSaln.Equab § 

1000 Calory § 

NAVY BEAlMRYo | 

ater:f2.6 | 



SHELLED BEAN FRESH. 

teter:58.9 
Carbohydrates: 29 ,\ t 

-A»h:2.0 




24 



Domestic Science 



LESSON No. 1 



I 

* US Department of Agriculture 
Officer/ Experiment Stations 



1 



FVepared by 

C.FLANGWORTHr 

Expert in Charge of Nutrition Investigations 



AC.True: Director 

COMPOSITION OF FOOD MATERIALS* 

mnn ^® Mm 



Protein 



Fat 

APPLE 

fOIBLE PORTION 



Carbohydrates Ash 



mm 

Water 



•Fuel Value 
4. So. In. Equals 
IOOO Calories 



DRIED FIG 

EDIBLE PORTION 




Pk*ein:4. 



Carbffhydrates: 1 4-. £ 



Fuel 
value 



290cALORIE5. 
PER POUND 



STRAWBERRY 

EOIBLE PORTION 



90A 



I Carboh- 
I 




Fuel W~] 



1 80 CALORIES 
PER POUND 



Carbo 




1475 CALORIES 
PER POUND 



BANANA 

EOIBLE PORTION 



Carbo. 




I 

! 

I 
f 

f 



Fuel 

VALUE 



460 CALORIES 
PER POUND 



25 



LESSON No. 1 



Domestic Science 



p U.S. Department of Agriculture 



:F L .ANGwORTfn J 



FVepared by 

..fxangwort... 

Expert in Charge of Nutrition Investigations ^ 

COMPOSITION OF FOOD MATERIALS. 

mini ^m ^m ^m mnn mmf*w** 



p Office of Experiment Stations 

P ' A.C.Trues Director 

I 



P 

I Water: 



Protein 



Fat 

GRAPES 

EDIBIE PORTION 



Carbohydrates Ash 



Water 



J» i 



iSq In. Equals % 
lOOOCJories § 

RAISINS j 

EXUBLE PORTION 

r a t:3.3- 




26 



Domestic Science 



LESSON No. 1 



U.S. Department of Agriculture 

Office of Experiment Stations 

A.C.True: Director 



Prepared by 

CrTLANGWORTHY 

Expert in Charge of Nutrition Investigations 



Proton Fat 

WALNUT 




Carbohydrates Ash 



COMPOSITION OF FOOD MATERIALS. 

nnm m& ^m ^^ urmu ■/^ el , Va i ue . B 

CHESTNUT 

ater:5.9 | 

"1 



otw>l6.6 Frotein.-IO. 



Carbo- 
hydrates:^ 

PEANUT 



I 



3285 CALORIES __ __ 

per pound Rrotein.- 




Fuel value> 




Ash 2.0 1875 calories 
FatT38.6 PCR P0UND 



PEANUT BUTTER 

Protein.-29.3 




2500 CALORIES 
PER pound 



1 



Carbo- 
ywvyftqhj^djfftes; 1 7.1 

Asri:5.Q — 4ssS£5SSSS3 
Fuel value> 

2825 cal0rie5 per pound 



3125 



COCOANUT 

DESICCATED 

Water: 3.5 I 

I 

I 

7ST57A I 

! 

CALORIES PER POUND 



PfofSniQ.3 


■'* -X 






-v. 


Carbo- 
hydcates^l.S 




II | 


]]n 


Ash: 1.3- 


; " . ■-'.' 




27 



LESSON No. 1 



Domestic Science 



p US Department of Agriculture 
d Office of Experiment Stations 
d A.CTrue. Director. 






I 



Prepared by 
C.F. LANGAORTHY 
Expert in charge of Nutrition Inv««tigatiori» 

FUNCTIONS AND USES OF FOOD. 
CONSTITUENTS OF FOOD. 



FOOD AS PUR- 
CHASED CONTAINS 



Water 



EDIBLE PORTION 
Flesh of meat.yolk 
and white of eggs, 
wheat flour, etc. 

refuse: 

Bones, entrails, 
shells, bran, etc. 

USE OF FOOD IN THE BODY. 



PROTEIN Builds and repairs tissue 

White (albumen) of eggs, 

curd (casein) of milk, 

lean meat.glutenofwheat.etc. 



f Protein 
Fats 



Nutrients'! n , 

Carbohydrates 

^Mineral Matter Or Ash 



FATS Are stored as fat 

Tat ofmeat, butter, 

olive oil, oils of corn 

and wheat, etc. 
CARBOHYDRATES— Are transformed into fat 

Sugar, starch, etc. 

MINERAL MATTER OR ASH— Share io forming bone. 
Phosphates of lime. assists in diqestion.etc. 

potash, soda, etc 

Food Is that which .taken into the body, builds tissue or yields energy 



All serve as fuel to 
yield energy in the forms 
of heat and muscular 
power. 



: 









28 



Domestic Science 



LESSON No. 1 



i US.Department of Agriculture Prepared by 

I Office of Experiment Stations C. F. L ANGWORTHY 

A.C.True, Director, Expert in charge of Nutrition Investig 

DIETARY STANDARDS. 



DIETARY STANDARD FOR MAN IN FULL VIGOR 
AT MODERATE MUSCULAR WORK. 



Condition considered 


Protein 


Energy 




Grams 


Calories 


Food as purchased. 


115 


3,800 


Food eaten 


100 


3.500 


food digested 


95 


3,200 



ESTIMATED AMOUNT OF MINERAL MATTER 

REQUIRED PER MAN PER DAY. 

Grams Grams 

Phosphoric acid (r}. 5 ) 3to4- Calcium oxid 0.7 to 1.0 

Sulphuric acid (50j ) 2to35 Magnesium oxid 0.3 05 

Potassium oxid 2t$3 Iron 006 to 0/Z 

Sodium oxid 4to6 Chlorin 6 to 8 



Sons I 






1 



29 



LESSON No. 1 



Domestic Science 



COMPOSITION OF FOOD MATERIALS 



Kind of Food 



Protein 



Fat 



Carbohy- 
drates. 



Ash. 



"Water 



Calories 
per pound 



Smoked herring . 

Dried beef 

Peanut butter. . 
Cream cheese . . 
Peanut 



Navy bean, dry green . 

Salt cod 

Cottage cheese 

Beef steak 

Mackerel, fresh 



Lamp chop . . 
Pork chop. . . 

Walnut 

Smoked ham. 
Yolk of egg . . 



Cod lean fish . 
Whole egg. . . 
White of egg . 

Wheat 

Rye 



Oat 

Toasted bread . 

Chestnut 

Corn 

Buckwheat. . . 



Whole wheat bread, oat . 

Bacon 

Shelled bean 

White bread 

Rice 



Corn bread 

Cocoanut (desiccated). 

Oyster 

Beef suet 

Dried fig 



Skim milk 

Whole milk 

Corn, green 

Macaroni, cooked. 
Buttermilk 



Breakfast food (cooked) . 

Raisins 

Cream 

Molasses 

String bean 



Potato . 
Parsnip . 
Onion . . 
Grapes . 
Banana . 



Canned fruit . 

Celery 

Butter 

Strawberry. . 
Apple 



Honey 

Grape juice 

Olive oil 

Lard 

Sugar, granulated . 



Stick candy . 
Maple sugar . 
Fruit jelly . . . 



36.4 
30.0 
29.3 
25.9 
25.8 

22.5 
21.5 
20.9 
18.6 
18.3 

17.6 
16.9 
16.6 
16.1 
16.1 

15.8 
14.8 
13.0 
12.2 
12.2 

11.8 
11.5 
10.7 
10.0 
10.0 

9.7 

9.4 
9.4 
9.2 
8.0 

7.9 
6.3 
6.2 
4.7 
4.3 

3.4 
3.3 
3.1 
3.0 
3.0 

2.8 
2.6 
2.5 
2.4 
2.3 

2.2 

1.6 
1.6 
1.3 
1.3 

1.1 
1.1 
1.0 
1.0 
0.4 

0.4 
0.2 



15.8 
6.6 

46.5 
3.7 

38.6 

1.8 

.3 

1.0 

18.5 

7.1 

28.3 
30.1 
63.4 
38.8 
33.3 

.4 

10.5 

0.2 

1.7 

1.5 

5.0 
1.6 
7.0 
4.3 
2.2 

0.9 

67.4 
0.6 
1.3 
2.0 

4.7 
57.4 

1.2 
81.8 

0.3 

0.3 
4.0 
1.1 
1.5 
0.5 

0.5 

3.3 
18.5 



0.3 

0.1 

0.5 
0.3 
1.6 
0.6 

0.1 



85 








(> 





5 





100.0 
100.0 



17.1 

2.4 

22.4 

59.6 



4.3 



16.1 



73.7 
73.9 

69.2 
61.2 
74.2 
73.4 
73.2 

49.7 



29.1 
53.1 
77.0 

46.3 

31.5 

3.7 



74.2 

5.1 

5.0 

19.7 

15.8 



11.5 

76.1 
4.5 

69.3 
7.4 

18.4 
13.5 
9.9 
19.2 
22.0 

21.1 
3.4 



7.4 
14.0 



81.2 

7.4 



100.0 

96.5 
82.8 
78.3 



13.2 
9.1 
5.0 
3.8 
2.0 



3.5 
24.7 
1.8 
1.0 
1.2 



1.0 
1.0 
1.4 
4.8 
1.1 

1.2 
1.0 
0.6 
1.8 
1.9 

30.0 
1.7 
2.2 
1.5 
2.0 

1.3 
4.4 
2.0 
1.1 
1.0 

2.2 
1.3 
2.0 
0.3 
2.4 

0.7 
0.7 
0.7 
1.3 
0.7 

0.7 
3.4 
0.5 
3.2 
0.8 

1.0 
1.4 
0.6 
0.5 
0.8 

0.5 
1.0 
3.0 
0.6 
0.3 

0.2 

0.2 



0.5 
0.9 
0.7 



34.6 
54.3 

2.1 
34.2 

9.2 

12.6 
53.5 
72.0 
61.9 
73.4 

53.1 
52.0 
2.5 
40.3 
49.5 

82.6 
73.7 
86.2 
10.6 
10.5 

11.0 

24.0 

5.9 

10.8 

12.6 

38.4 
18.8 
58.9 
35.3 
12.0 

38.9 

3.5 

86.9 

13.2 

18.8 

90.5 
87.0 
75.4 
78.4 
91.0 

84.5 
14.6 
74.0 
25.1 
89.2 

78.3 
83.0 
87.6 
77.4 
75.3 

77.2 
94.5 
11.0 
90.4 
84.6 

18.2 
92.2 



3.0 
16.3 
21.0 



1355 
840 
2825 
1950 
2500 

1600 
410 
510 

1130 
645 

1540 
1580 
3285 
1940 
1608 

325 

700 

265 

1750 

1750 

1720 
1420 
1875 
1800 
1600 

1140 
3030 
740 
1215 
1720 

1205 
3125 
235 
3510 
1475 

165 
310 
500 
415 
160 

285 
1605 

865 
1290 

195 

385 
230 
225 
450 
460 

415 

85 

3410 

180 

290 

1520 
150 
4080 
4080 
1860 

1785 
1540 
1455 



30 



Lesson Number Two 



Leavening Agents 

"The common leavening agents in use in the home are yeast and 
baking powder. Yeast is a microscopic plant which, in the leavening 
process, produces changes which finally result in the breaking up of 
sugars into alcohol and carbon dioxid gas. Baking powder is a mixture 
of several substances which produce this same gas by chemical action. 
This gas, by forming in small bubbles throughout the dough mass, light- 
ens or leavens it. Carbon dioxid gas is sometimes called carbonic acid 
gas. This is the gas which is present in all carbonated waters, whether 
natural as in springs or artificial as in soda fountain waters. ' ' 

N. B. — The text of this chapter is taken with the permission of the 
author, Thomas G. Atkinson, from Domestic Science Text Book, Baking 
Powder, A Healthful, Convenient Leavening Agent. 

Baking Powder a Necessity 

Baking powder has done much to lighten and decrease the hours 
of labor of the housewife. It has made possible the easy and rapid 
production of many new, dainty and nutritious foods. The best powder 
may be purchased at a mdoerate price and the wholesomeness of the food 
prepared therefrom need not be questioned. That it is a convenience 
that cannot be dispensed with is appreciated most by those who use it 
most intelligently. 

Use of Baking Powder 

The use of baking powder has become very general throughout the 
United States. The Memorial of the American Baking Powder Associ- 
ation presented in Congress in 1900 shows that at that time there was 
produced annually baking powders of the different types, as follows : 

Tons used per annum: Manufacturing concerns: 

Alum, 50,000 544 Alum and alum-phosphate 

Cream of tartar, 9,000 10 

Phosphate, 300 1 

The directions for the use of baking powder in general call for two 
heaping teaspoons to a quart of flour. This amount is unnecessary with 
the stronger powders, and makes a poorer instead of a better biscuit. 
The housewife will obtain better results if she uses the smaller proportion 
called for in the directions given by the manufacturer. With the stronger 
baking powders one heaping teaspoonful to a quart of flour is a great 
sufficiency. To use more than directed means to introduce an unneces- 
sary amount of residue in the finished food. 

How to Measure 

Always measure the baking powder by the level teaspoonful. Scrape 
the straight edge of a knife across the spoon, keeping the blade pressed 
to the sides of the bowl. In this way you will always get the same 
amount. 

31 



LESSON No. 2 Domestic Science 

Advantages of Baking Powder 

With a properly compounded baking powder, the chemical reaction 
will always be the same, and any influence which it may exert upon the 
flavors of the finished food will always be the same. Baking powder has 
these two advantages over yeast: (1) The gas is given off at once upon 
the addition of water or in the oven during the heating; (2) and the 
presence of butter, lard or eggs does not hinder the chemical action. 

The leavening, from whichever source, is always the result of the 
same gas, carbon dioxid, and in the study of baking powder we are 
interested in learning how this gas is produced by chemical action. 

Sources of Carbon Dioxide 

Carbon dioxid is found in nature combined chemically with many 
metals, and these combinations are known as salts of carbonic acid, or 
more commonly as carbonates. Those with which one is most familiar 
are chalk, marble and limestone, all of which are different forms of 
calcium carbonate. If any of these are heated to a very high tempera- 
ture, carbon dioxid gas is set free and lime remains ; but this very high 
temperature is never reached in baking. Baking soda is another car- 
bonate with which all are familiar. 

The Ingredients of Baking Powder Soda 

Soda is the carbonate which is used at home for cooking purposes ; 
it is also commonly known as saleratus, or baking soda. This is the 
carbonate used almost exclusively in the manufacture of baking powder 
and always named on the label as soda. It is sometimes referred to as 
the alkali of the baking powder. It is a white crystalline substance of 
very high purity, being as free from impurities as granulated sugar. It 
is manufactured from common salt through the action of acid ammonium 
carbonate. 

The reaction is represented by the following equation: 

NaCl plus NH 4 HC0 3 equals NaH C0 3 plus NH CI 

Salt Acid Ammonium Soda Ammonium 

Carbonate Chloride 

Soda, when heated, readily gives off carbon dioxid gas, and hence 
may be, and often is, used in cooking without the addition of any other 
substance for the purpose of leavening. The heat, however, does not 
drive off all of the gas. The reaction which takes place is represented 
by the following formula : 



2NaH C0 3 


equals Na 2 C0 3 plus 


H 2 


plus C0 3 


Soda 


Normal sodium 


Water 


Carbon 




Carbonate 




Dioxid 



The residue of normal sodium carbonate thus left in the bread gives 
it a disagreeable, alkaline taste, and also colors the bread in objectionable 
yellow; hence, soda by itself is unsatisfactory for use as a leavening 
agent. 

32 



Domestic Science LESSON No. 2 

Ammonium Carbonate 

Ammonium earbonate has been sometimes used as a leavening agent. 
This, upon being heated, breaks up into two different gases, ammonia 
gas and carbon dioxid gas. Some of the ammonia gas remains in the 
bread when cooked ; therefore, its use in baking powder has been almost 
entirely discontinued. 

Magnesium Carbonate 

Magnesium Carbonate is the only other substance at present used 
for the purpose of furnishing carbon dioxid gas. The heat of the oven 
is not sufficient in this case to cause all the gas to be set free. Magnesium 
carbonate is a very light powder. One pound will occupy as much space 
as six pounds of soda. The purpose of those who Use this ingredient 
in the manufacture of baking powder is mainly to add to the bulk of 
the powder and thus make the thoughtless purchaser believe she is getting 
more for her money. 

Other Substances Necessary 

It will be seen from what has just been said, that none of these car- 
bonates are, of themselves alone, satisfactory for baking purposes. Some- 
thing else is necessary. 

If one has ever dropped a little vinegar on some soda, he has noticed 
that a gas was set free. This is carbon dioxide gas. Vinegar contains 
an acid, acetic acid, and it is the action of this acid upon the soda that 
sets free the gas. Any soluble acid will have this same action on soda, 
hence, if we unite such an acid with the carbonate, soda, we have the 
necessary substances with which to produce carbon dioxid gas. 

The Acid Substance 

For the making of baking powder, both acid and carbonate, how- 
ever, must be dry substances, and not liquid, like acetic acid of vinegar. 
The acid should also dissolve in water. There are many such dry acids, 
most of them organic substances. Citric acid, the principal acid con- 
tained in lemons, is one of these. Tartaric acid is another. 

Beside the true acids, there are some salts which have an acid nature 
and which are called acid salts. Of these, calcium acid phosphate, com- 
monly called acid phosphate, is one, and potassium acid tartrate, com- 
monly known as cream of tartar, is another. There are some salts which 
are not acid salts (inasmuch as all of the hydrogen atoms of the acid 
have been replaced by a metal) which nevertheless act as very weak 
acids. The most common of these is sodium aluminum sulphate, some- 
times called "Alum." 

Any of these three kinds of substances, the acid, the acid salt, or 
the salt with acid properties, acts upon soda and sets free carbon dioxid 
gas. The action takes place almost as quickly as the "acid" or salt 
dissolves. These substances just mentioned, acid phosphate, "Alum," 
tartaric acid and cream of tartar, together with the soda, are the active 

33 



LESSON No. 2 Domestic Science 



principles in baking powder. In addition to these there is generally a 
quantity of starch and sometimes dried white of egg. Soda has been 
studied. The other substances must now be considered. 

Tartaric Acid and Cream of Tartar 

Tartaric acid is manufactured from Argol, which is the sediment 
that separates out at the bottom of the wine vat during the fermenta- 
tion. This substance is colored by the color from the grapes, and is a 
mixture of tartaric acid, calcium tartrate, cream of tartar and all kinds 
of organic impurities. This mixture is dissolved in water, precipitated 
with powdered chalk and calcium chloride, filtered and then the precipi- 
tated calcium tartrate is dissolved in sulphuric acid. This solution is 
again filtered and treated with some decolorizing agent, such as bone 
black of infusorial earth, and the subsequent clear, colorless solution 
evaporated and the tartaric acid allowed to crystallize. Cream of tartar 
is also obtained from the same sediment, Argol. It is decolorized by 
heating with animal charcoal, filtered and recrystallized. 

Acid Phosphate 

Calcium Acid Phosphate is prepared from the same source as is 
much of the ''Phosphate," used at soda fountains. The bones from 
healthy cattle are heated in large revolving cylinders until they are 
thoroughly charred. In this condition the mass is black and is known as 
bone black, although in reality it consists of both calcium phosphate and 
charcoal. This substance is used to decolorize the juices of the cane in 
the manufacture of cane sugar. In the manufacture of phosphate it is 
again heated to a very high temperature whereby all charcoal is burned 
off and only the calcium phosphate remains. It is then further purified, 
concentrated, crystallized and dried to a white powder. 

A more recent process is the manufacture of phosphate for food 
purposes from phosphate rock. This material was not formerly used 
on account of the great difficulty of excluding from the finished acid 
phosphate the harmful impurities, fluorides, always found in the rock. 
Bone phosphate is the better on this account and is always used by the 
careful manufacturer of high grade baking powder. 

Calcium acid phosphate for baking powder is prepared in two 
degrees of fineness, powdered and granular. The granular (the acid 
phosphate as found in Calumet Baking Powder is of the granular type) 
is much more expensive but has the great advantage of making a baking 
powder that will keep longer than one made from powdered phosphate. 

"Alum" 

The so-called "Alum" used in baking powder is not the alum which 
is sold at the drug store by that name. The common alum of trade, 
which is also used as medicine, contains potassium, an element that is 
toxic in very small quantities, and water of crystallization ; it is, in fact, 

34 



Domestic Science LESSON No. 2 



potassium aluminum sulphate, combined with water of crystallization, 
KAL (S0 4 ) a 12 (H 2 0). The so-called "alum" of baking powder is a 
different thing and is more properly named sodium aluminum sulphate, 
being a mixture of sodium sulphate and aluminum sulphate, both of them 
harmless and non-toxic. It contains neither potassium nor water of 
crystallization. The term alum has been used for this article on baking 
powder labels at the request of some food commissioners who felt that 
this word would be better understood by the common people as showing 
in a general way the character of the substance. Unfortunately, it has 
had the very different effect of misleading the public into the 
erroneous idea that it actually is the alum of commerce and of medicine — 
a mistake of which certain manufacturers have not failed to take advan- 
tage in decrying baking powder containing alum. 

It is prepared by mixing solutions of two sulphates, sodium sulphate 
and aluminum sulphate, concentrating the mixture and fusing the result- 
ing dried mass. This leaves a mixture which for our present purposes 
we may designate by the formula : 

Na Al (S0 4 ), 

Sodium Aluminum Sulphate 

There is no potassium in this substance at all, as there is in the 
common alum, and no ammonia as in the less common ammonium alum. 



Starch 

We also find that besides the soda and the "acid," starch is used in 
baking powder. This starch is corn starch of the highest grade of purity 
and specially prepared for food purposes. 

The starch serves three purposes, two of which play an important 
part in keeping the baking powder from spoiling, while the third adds 
to the efficiency of its use. 

FIRST : It separates the soda from the acid or acid acting salt and 
thus by mechanically separating them retards such chemical action as 
could be brought about by moisture. The air always contains moisture. 
This is very noticeable on rainy days, but it escapes attention in fair 
weather. Not only is carbon dioxide set free when water or milk is poured 
on the baking powder, but even the moisture in the air gradually causes 
the change. Moisture from any source thus spoils the powder. 

SECOND : Starch absorbs water and thus prevents moisture from 
bringing the active ingredients in contact with each other. In this way 
it aids materially in keeping the powder from spoiling. Starch is, for 
these reasons, a necessary ingredient of baking powders, and most 
especially necessary in the case of straight phosphate baking powders, 
which, even when starch is present, deteriorate very rapidly. 

THIRD: Starch also dilutes the strength of the baking powder, 
so that it may be made to produce the amount of gas desired for efficiency 
and for convenience in household methods of measurement. 

35 



LESSON No. 2 Domestic Science 



The laws of a few States require that a baking powder shall produce 
at least 10% of its weight of carbon dioxid gas. Almost all baking 
powders are made stronger than this. The majority of those upon the 
market yield 12% of gas, while the best produce between 14% and 15%. 

White of Eggs 

There is one ingredient mentioned above, as being sometimes used 
in baking powder, which has not yet been discussed. That is Dried 
"White of Eggs, sometimes called egg albumen. It is prepared by drying 
the white of fresh eggs at a low temperature, and then grinding to 
a fine powder. Fourteen pounds of whole eggs will produce about one 
pound of this dry powder. It dissolves easily in cold water and the 
viscuous, egg-white nature of this solution holds the bubbles of gas as 
they are set free from the baking powder. White of eggs is used by many 
manufacturers of baking powder. This increases the efficiency of the 
carbon dioxid gas evolved by a baking powder to an extent of 2.5% 
to 3.2% when used in strong baking powders. It is extremely beneficial 
in producing light biscuits when the oven temperatures are not properly 
controlled or when the dough has to stand for some time before baking. 

The amount of dried white of egg used in baking powders is very 
small, being 15/100 of 1%. Even in this small proportion it has the 
effect above mentioned. ' It also makes possible a simple test whereby the 
freshness of baking powder may be determined, by the salesman in 
testing the stock upon the retailers' shelves, by the grocer himself, or 
by the housewife in the home. Both the increase in lightness and the 
possibility of the test are due to the viscuous nature of the white of eggs, 
whereby the bubbles of gas are imprisoned as soon as they are set free 
by chemical action. This test is described by one manufacturer as 
follows : 

"First take an ordinary drinking glass holding one half pint, or in 
other words, the quantity that is usually known in the household as ' one 
cupful.' All that is needed is this empty glass, which must be dry, an 
ordinary teaspoon and a little water of the ordinary room temperature 
(not ice water nor hot water). Place two level teaspoonfuls of the 
powder in the dry glass to which add the same quantity (two teaspoon- 
fuls) of water, quickly; stir rapidly for a moment (while counting five), 
just long enough to thoroughly moisten the powder; remove the spoon 
and watch the mixture rise. Note the action of the powder. It rises 
slowly and evenly, requiring two minutes to show the full strength. If 
the powder is of full strength, and you have proceeded properly the gas 
released will form bubbles sufficient to half fill the glass. Caution: 
Don't attempt to make the mixture rise by continued stirring, as whip- 
ping or beating the mixture breaks the gas bubbles that are formed and 
allows the gas to escape. Allow the powder to rise of its own strength. ' ' 

Manufacturers make the following use of this test. Whenever 
complaints are made to the grocer or when goods appear to have been 
stored in damp places, or too near the stove, the salesman tests the baking 

36 



Domestic Science LESSON No. 2 

powder as above described and if it is found to have deteriorated, it is 
at once exchanged for fresh goods without cost to the retailer. Without 
this simple test it would be necessary to send the goods complained of 
to the factory for chemical analysis. As a result of such tests by the 
salesmen, deteriorated goods may be entirely removed from the market 
so that the consumer will never receive a baking powder which does not 
do its work perfectly. Of course, the above test cannot be made unless 
the white of egg is present. 

The Healthfulness of the Residues 

The healthfulness of these residues is discussed in Bulletin No. 103 
of the United States Department of Agriculture, professional paper, en- 
titled "Alum in Foods," this being the decision of the Referee Board 
after a long extended investigation. The members of this board were 
selected by the President of the United States because their high scien- 
tific knowledge, the eminent positions they occupy, and the complete 
facilities for investigation at their command, were such as to render their 
conclusions respect-impelling and final. The following is a quotation 
from the report : 

"Alum, as such, is not present in food when eaten." 



Properly Balanced Action 

A study of the keeping qualities and of the speed of action has 
resulted in the production of baking powders containing a combination 
of two of these ' ' acids. ' ' The most notable are those containing phosphate 
and "alum." The aim has been to produce a baking powder with a 
correctly balanced action, giving off a proper amount of gas in the cold, 
with a sufficiently large amount of gas that will only be given off on 
heating the mixture in the oven, and, at the same time, a powder that will 
not easily spoil. As a result of such consideration and extensive experi- 
ments, baking powders have been produced superior to any made with 
a single "acid" ingredient. Properly proportioned powders, of the 
"phosphate-alum" type, are not only the best in keeping quality, but, 
when they contain sufficient phosphate, have also the best balanced speed 
of action, and insure the housewife against the dangers either of fallen 
biscuits on the one hand or of biscuits, which have crusted over too 
quickly to obtain the desired lightness, on the other hand. 

Cost of Baking Powder 

The cost of any material used for a piece of work must be figured 
on the cost of that material for a single unit of the work to be done. 

An example of the difference in cost of baking powder is the fol- 
lowing : 

37 



LESSON No. 2 Domestic Science 



"A" sells baking powder at fifty cents per pound and directs that 
yon use two heaping teaspoonfuls to the quart of flour. 

" B " sells baking powder at twenty-five cents per pound, and directs 
that you use two rounded teaspoonfuls to the quart of flour. 

What does it cost to leaven a quart of flour with "A's" powder as 
compared with that of "B V? 

Answer — Four times as much. 

Caution: Never use more baking powder than recommended by 
the manufacturer. By following directions you will get the best results. 

A baking powder that gives off nearly all of its gas in the cold, as 
does a straight phosphate or a tartaric acid and a cream of tartar baking 
powder will produce a large dough biscuit before being placed in the 
oven. The dough in this case is already much distended and the gluten 
of the flour will not hold much more gas without breaking and allowing 
the gas to escape. Practically all of the gas has been set free before it 
is placed in the oven. If placed in an oven of a low temperature, any 
jarring of the floor or slamming of the door of the oven is likely to cause 
a fallen cake. This danger applies especially to straight phosphate and 
to cream of tartar and tartaric acid powders. 

Most of the widely advertised "pure cream of tartar" baking 
powders contain tartaric acid. 



Self-Rising Flour 

Self-rising flour is nothing more than a mixture of flour and salt 
with soda and an "acid" ingredient, or in other words, with ingredients 
such as are used in making a baking powder. This mixing is almost 
always done without any chemical control of the purity or strength of 
the ingredients or of the proportioning of the ingredients. The soda and 
"acid" are purchased of the manufacturers with a formula for mixing 
them. The formula is never changed no matter how much the purity 
or strength of the ingredients may vary. Such a product subjects the 
user thereof to every inconvenience and disappointment as to flavor and 
color in the finished food, such as would result from the use of the cheap- 
est baking powder, manufactured without chemical control. Inasmuch 
as excessive quantities of the soda and acid are frequently added, the 
housewife is also preparing food containing excessive amounts of residue, 
when she uses self -rising flour. 

Because of the large amount of water contained in flour, and the 
lack of protection from atmospheric moisture through the use of cloth 
bags as containers, the keeping qualities of the self-rising mixture are 
seriously impaired. 

Less baking powder is required for cake making than for biscuits, 
muffins, etc., — therefore self-rising flour would contain more baking 
powder than should be used in the making of cakes. 

38 



Domestic Science LESSON No. 2 

Carbohydrates 

Marian's Bread Crumb Griddle Cakes 

1 cup milk 1 cup flour 

1 cup dry bread crumbs 1 or 2 eggs 

2 teaspoons CALUMET Baking 1 teaspoon salt 

Powder 2 teaspoons sugar 

3 tablespoons melted shortening 

Preparation: DO NOT SOAK THE BREAD CRUMBS. Break 
the egg or eggs into a bowl or quart cup and beat, add all of the ingredi- 
ents except the bread crumbs, and beat smooth with the egg beater. Then 
add the bread and enough water or more milk to make of desired con- 
sistency. By the addition of shortening to the batter, the greasing of the 
griddle is avoided, eliminating the offensive odor of burning grease. 



Dainty Doughnuts 

1 egg Vz cup of sugar 

y 2 cup milk 1% cups flour 

1^ teaspoons CALUMET Baking 1 tablespoon butter or cooking oil 
Powder 

Preparation : Cooking oil in which to fry ; a wire basket with a ket- 
tle in which it fits is a great convenience. 

Sift the flour and CALUMET three times. Beat the eggs well and 
add sugar, shortening and flour and mix. 

Add enough more flour to make soft dough, only stiff enough to be 
handled. 

With the CALUMET Baking Powder you will find that the dough- 
nuts may all be cut and placed on a board or pans before beginning the 
frying. This does away with the many steps between table and range. 



Kindergarten Ginger Bread 

4 tablespoons sugar 4 tablespoons molasses 

4 tablespoons shortening 4 tablespoons milk 

% teaspoon soda 4 teaspoons CALUMET Baking 

1 teaspoon ginger Powder 

1 teaspoon cinnamon 1 cup flour 

1 egg 

Preparation : Break the egg into a quart cup or bowl and beat for 
two minutes with a rotary egg beater, then add the materials, in the order 
named, and beat thoroughly. 

Drop into well-greased gem or individual cake pans. Bake fifteen 
minutes in moderate oven. 

These are good either hot or cold. 

This recipe makes about one dozen cakes. 

39 



LESSON No. 2 Domestic Science 

,_^ ^ «— — — .^— — — — — i ^ ■— — — -^— — ^ — — 

Quick Breads Carbohydrates 

Boston Brown Bread 

1/3 cup whole wheat or Graham % cup corn meal (yellow) 

flour 1/3 cup white flour 

x /4 CU P New Orleans molasses ^4 cup sour milk 

1 egg V% teaspoon soda 

% teaspoon salt 1 teaspoon CALUMET Baking 
y% cup seedless raisins may be Powder 

added 

Preparation: Beat the egg and add the molasses, milk and other 
ingredients. Put into well greased brown bread cans, cover each and 
place them in shallow pan with about one and one-half inches of water. 
Bake in moderate oven about one and one-half hours. This recipe will 
make one large loaf, or two smaller ones. 

Perfect Corn Bread 

(Northern) 

1 cup corn meal (yellow) y 2 cup white flour 
3/4 cup milk 1 egg 

2 tablespoons melted shortening 1 tablespoon sugar 

% teaspoon salt 1^ teaspoons CALUMET Baking 

Powder 

Preparation : Sift the dry ingredients together. Beat the egg, stir 
in the milk and pour into the other ingredients. Add the melted shorten- 
ing and mix thoroughly by cutting batter back and forth. Pour into 
baking pan, brush the top with melted shortening and bake in moderate 
oven twenty-five minutes. 

This recipe will make six large corn meal muffins or corn bread 
sufficient for three or four people. 

Waffles 

2 cups flour iy 2 cups milk 

1 tablespoon sugar % teaspoon salt 

1 tablespoon oil 2 teaspoons CALUMET Baking 

2 eggs Powder 

Preparation: Separate the eggs, placing the whites in a quart 
bowl, beat very stiff with rotary beater, then add the yolks and beat again. 
Then add the other materials, and mix well, using the rotary beater as 
it makes the batter smooth. Cook in well-greased hot waffle irons, allow- 
ing about a tablespoonful to each section of the iron. 

Dust with powdered sugar and serve hot. 

Colonial Bread 

(Whole Wheat) 

2 cups whole wheat flour \y 2 cups sweet milk 

4% teaspoons CALUMET Baking 1 cup white flour 

Powder 1 teaspoon salt 

% cup broken walnut or pecan 2 tablespoons sugar 
meats 

Preparation : Sift the dry materials, add the milk and mix with a 

40 



Domestic Science LESSON No. 2 

Carbohydrates 

knife. Add the nut meats. Place in well-greased bread pans. Let stand 
fifteen minutes. Bake in moderate oven one hour. 

When in the oven about one-half hour, turn the pan. Currants, 
raisins or dates may be substituted for nut meats. 

Buttermilk Biscuit 

2 cups bread flour 1 cup buttermilk 

1 teaspoon salt 1 teaspoon CALUMET Baking 

Y2 teaspoon soda Powder 

3 tablespoons shortening 

Preparation : Sift the flour with the baking powder and salt. Mix 
in shortening with a fork or spatula. If the buttermilk is not very sour 
use proportionately less soda. Stir in the milk and do not touch the 
dough with the hands until turned onto the floured board. Roll it about 
one-half inch thick and cut with a medium sized biscuit cutter. 

Brush the tops with melted shortening and bake in moderate oven 
about twelve to fifteen minutes. 

This recipe will make twenty-four small or eighteen medium biscuits. 

Dainty Muffins 

3 cups flour 4 teaspoons CALUMET Baking 
1 teaspoon salt Powder 

4 tablespoons melted shortening 2 tablespoons sugar 
1 egg 1*£ cups milk 

Preparation : Sift the dry materials, add the milk, into which the 
egg beaten slightly is added, then the melted shortening. Mix thoroughly 
and quickly, cutting the dough back and forth. Drop into deep gem pans. 
Brush the tops with melted shortening and bake twenty-five minutes. Half 
of this recipe may be dropped as usual into the gem pans and set away 
in a cool place to bake the next morning or for a later meal. 

This recipe makes one dozen muffins. 

Raisins may be added and in season one cup of blueberries will add 
greatly to the muffins. 

Bran Bread 

The following recipe for a health bread was prescribed by a physi- 
cian for a patient of sedentary habit. As a choice between bran and 
drugs, the bran is perhaps the better of the two. 

3 cups whole wheat flour 1 cup bran 

3 tablespoons New Orleans Pinch of salt 

molasses 1 teaspoon CALUMET Baking 

1 teaspoon soda Powder 

Buttermilk to make soft dough 

Preparation : Stir all of the ingredients together. Bake about forty- 
five minutes in a moderately hot oven. This is usually baked in a Buster 

41 



Domestic Science LESSON No. 2 

Carbohydrates 

Brown tin or in a tea or coffee can, that will leave lrfetle of the surface 
exposed to crust over. 

I would prefer to make this entirely of unsifted graham flour, as 
the amount of bran would be about the same. 



Twin Biscuit 

2 cups flour 94 c u P milk, more or less 

3 teaspoons CALUMET Baking 1 teaspoon salt 

Powder 4 tablespoons lard or butterine 

Preparation: Sift the flour, CALUMET and salt three or four 
times. Work in the shortening with a spatula or fork. Then make a soft 
dough with the milk. 

Roll out half an inch thick. Brush generously with some melted 
shortening. Fold over and run the rolling pin over the dough or pat 
lightly together. Cut out with a fluted cooky cutter* 

Brush tops with milk. 

Bake ten minutes in medium hot oven. These may be prepared 
some hours before baking, placed in the pans and kept in cool place 
until ready to take places at the table when they may be put into the 
oven. 

In this way the biscuit may be served piping hot after the first 
course is disposed of. 

Twin biscuit are just the thing for individual strawberry short cakes, 
also for serving with chicken fricassee, family style. 



Dutch Apple Bread 

(American Style) 

2 cups flour Cinnamon and sugar 
1 egg 1 cup milk 

3 teaspoons CALUMET Baking 1 teaspoon salt 
Powder 2 tablespoons sugar 

5 tart apples 1 heaping tablespoon butter or lard 

Preparation: Sift together all of the dry ingredients. Beat the 
egg and add the milk. Work the shortening into the flour. Make a soft 
dough with the egg and milk. 

Roll out one-half inch thick and put into pan. Brush the top with 
shortening. Core, peel and slice the apples, cut slices into halves and 
press them overlapping into the top of the dough. 

Sprinkle with cinnamon and sugar and dot with butter. Bake about 
twenty-five minutes in moderate oven. 

42 



Domestic Science LESSON No. 2 

Carbohydrates 

Strawberry Shortcake 

2 cups flour 1 teaspoon salt 

3 teaspoons CALUMET Baking % cup milk (more or less) 

Powder 4 tablespoons lard or butterine 

Preparation: Sift the flour, CALUMET and salt three or four 
times. Work in the shortening with a spatula or fork. Then make a 
soft dough with the milk. 

Roll out half of the dough about a quarter of an inch thick. Fit 
it to a large pie pan. Brush over the top with melted shortening. Roll 
out the second half the same and place on the first half. 

Bake fifteen minutes in moderate oven. 

Slip the shortcake when baked onto a large chop plate or platter. 
With a long knife turn the upper half onto the pan. Butter and heap 
with sweetened fruit, then place upper half over the fruit and sprinkle 
with powdered sugar. 

Scotch Scones 

2 cups flour y<t cup dried currants 

1 cup sour cream or buttermilk % teaspoon soda 

1 teaspoon salt 2 teaspoons CALUMET Baking 

2 tablespoons lard Powder 

Preparation : Sift the flour, salt, soda and baking powder. Work 
in the lard with a fork. Make a soft dough with the sour cream and add 
the cleaned currants. 

Divide into four or six parts and form in large biscuit shapes. Press 
a knife handle each way across each scone. 

Brush with a mixture of egg yolk and water. Dust with powdered 
sugar and bake about twenty minutes in moderate oven. 

Maple Rolls 

2 cups flour 1 cup milk 

1 teaspoon salt 3 tablespoons shortening 

Y<i pound maple sugar 3 teaspoons CALUMET Baking 

Powder 

Preparation : Sift the flour, baking powder and salt. Work in the 
shortening with a fork or spatula and make a dough with the milk. Roll 
out as square as possible and sprinkle with the maple sugar. Brush the 
further end with water and roll the pastry from you in a firm roll. Cut 
off in half -inch slices, placed in greased and floured pan, brush with 
melted shortening and bake fifteen minutes in moderate oven. 

To prevent the syrup formed by the sugar from cooking onto the 
pan, the recipe for pastry may be increased one-third. Roll out one- 
third of the pastry very thin and cut rounds from it to cover bottom of 
pan. Then place each slice of the roll on a round. This looks fussy, but 
conserves all of the goodness as well as time and energy in cleaning 
baking pan. 

43 



LESSON No. 2 



Domestic Science 



Carbohydrates 



Calumet Dumplings 

(To Steam) 



1 cup sifted flour 
% teaspoon salt 
Ys cup sweet milk 



1 teaspoon CALUMET Baking 
Powder 



Preparation : Sift the flour, salt and CALUMET very thoroughly. 
Add the milk a little at a time to make the dough the consistency of 
biscuit dough. These may be steamed over hot water or dropped into 
the soup or stew as preferred. 

Take the dough up on a teaspoon which has been dipped in cold 
water. 

Do not allow the soup to boil rapidly after dropping in the dump- 
lings as the agitation of the boiling would cause them to separate. Keep 
the kettle covered while cooking the dumplings. When cooked remove 
at once to hot tureen. 



44 



Lesson Number Three 



Carbohydrates 

Cakes and Their Process 

The housewife who can serve to her family and guests dainty and 
rich cakes is the envy of her less fortunate sisters, and perhaps her near 
friend will exclaim, "You always do have such luck with your cakes." 

Luck may enter into the work once in a while, and sometimes, too, 
a clever guess may be made as to the materials, but guesswork spells 
failure more often than success. 

Neither does the art of cake making consist in the possession of 
numerous recipes. It depends upon certain fundamental rules and a 
certain knowledge of the application of heat. Some people grasp these 
things intuitively, while others have to give more thought to the subject. 

For instance, eggs and their manipulation are one of the main 
stumbling blocks, although each detail of cake making is important. 
Eggs contain albumen, which begins to coagulate at about 134 degrees 
Fahr., while flour has to be subjected to a much greater heat in order 
to cook the starch. Therefore it will readily be understood that all cakes 
must rise to their full extent before browning over the top or applying 
heat enough to cook the flour. 

A quickly effervescing baking powder is also to be avoided in the 
making of cakes. If a quickly effervescing baking powder is used, it 
should be held back until the cake is ready for the pan, when it should 
be beaten in thoroughly and the batter immediately put into the pan 
for baking. More important still is the proportion of baking powder. 

Accuracy in measurement of all materials is absolutely necessary. 
Every kitchen should be provided with one or two of the glass or tin 
measuring cups and with them this accuracy can be obtained. Other 
tools necessary for cake making are the egg whip for the white of 
the egg and a rotary beater for the yolks, a wooden spoon with slotted 
bowl for the creaming of butter and sugar and mixing. The large size 
ordinary milk crock is superior to any other mixing bowl. 

For the baking of cakes the aluminum pans with the tubes are a 
little better than those without. Do not grease the sides of the cake pans. 
Grease the bottom and flour the sides and bottom. A paper is necessary 
for fruit loaf cakes or for any cake baked in a long sheet. Do not grease 
either paper or pan, unless the paper does not entirely cover the bottom 
of the pan. Then grease the uncovered bottom and corners. 

Prepare the pans first, then prepare and measure all the materials 
before beginning the mixing. The whites and yolks of the eggs should 
be beaten separately unless the recipe specifically directs otherwise. If 
the butter is cold and hard, warm the sugar slightly or add a couple of 
tablespoons of hot water to the sugar. Never melt the butter. Cream the 
butter and sugar thoroughly, until white and creamy. 

45 



LESSON No. 3 Domestic Science 

Carbohydrates 

In making measurements, level off the cup ot spoon with a knife. 
The proper proportion of baking powder is one level teaspoon for each 
level cup of flour. Cakes are never as delicious made with bread flour 
as with winter wheat or pastry flour. All cake recipes presuppose that 
winter wheat flour is to be used. Therefore, if bread flour is used, the 
measurement must be one-fifth less as bread flour takes up more moisture, 
or substitute for one-third of the flour an equal amount of corn starch or 
rice starch. 

HIGH ALTITUDES — Almost all cake recipes are compounded for 
low altitude and the amount or proportion of flour depends on the alti- 
tude. For instance, a cake recipe calling for two and one-half cups of 
flour in ordinary altitudes would in Butte or Denver, or any point 
in the mountains, require three cups, about one-fifth, more flour. 

Do not use butter for greasing the pans, as there is the same objec- 
tion to it as in all other forms of cooking, it burns too easily. Use 
vegetable oil or lard. 

Begin the baking of cakes in a low oven, 350 degrees Fahr. As 
soon as the cake batter has risen to its full extent, increase the heat and 
when well set and lightly browned, reduce the heat if not quite baked. 

The texture of a cake containing many eggs may be toughened by 
too hot an oven, just the same as a puff omelet is spoiled by over cooking. 

If sour milk is used, neutralize its acid with the smallest bit of soda 
and use about half as much baking powder as with sweet milk. 

If fruit or nuts sink to the bottom of the cake, it shows that the 
batter is too thin. 

An accurate unit of measure could not be established for unsifted 
flour, as its density differs. That is why we always say sift the flour 
once before measuring. Then add the baking powder and sift two or 
three times to insure the perfect mixing of the two materials. 

When cakes are properly mixed, the materials are in right propor- 
tion and an efficient baking powder is used, there is no danger of the 
usual activity around the house disturbing the cake or causing it to fall. 
When many egg whites are required a few drops of lemon juice added 
to the whites when beaten foamy will be an advantage, as the acid has 
the property of keeping the air cells intact. This is particularly desir- 
able in the making of meringues. 

A cake is ready to take from the oven when it will spring back after 
a slight pressure of the finger. 

Cakes baked in shallow or layer cake pans require about one-fifth 
more flour than when baked in loaf pans. A corresponding proportion of 
baking powder should also be used. 

Before the advent of baking powder, cakes were made without 
leavening in some instances, such as fruit cakes and pound cakes, but 
the habit of the people is different from that of sixty years ago ; we now 

46 



Domestic Science LESSON No. 3 

Carbohydrates 

demand that bread and cake mixtures be leavened in order that the 
digestive process be not taxed by the use of heavy cakes and breads. 

It is therefore advisable to add baking powder and soda to some of 
the old fashioned fruit cake recipes. 

Use of soda should be restricted to the amount necessary to neutral- 
ize the acid of the milk or molasses. Too little carbon dioxide would be 
thus generated to leaven the amount of flour used for such mixtures, 
therefore it is necessary to supply the carbon dioxide in the form of 
baking powder in the proportion of half a level teaspoon to each cup of 
flour, when soda is used with the acid of molasses or sour milk. 

Adjusting Oven : The tendency of many ovens is to accumulate too 
great heat in the upper part. It is sometimes necessary to place a 
shallow pan on the upper rack directly over the cake. The pan should 
have a little water in it. 

The appearance while baking, is a guide to regulating the heat. 
The cake should look raw and bubbly over the top until just as high as it 
is going to be, then increase the heat slightly. The last ten minutes of 
baking, the heat is usually decreased. 



One Egg Cake 

1 egg 12/3 cups sifted flour 

% cup butter V 2 cup sugar 

»/ 2 cup milk 1% teaspoons CALUMET Baking 

3 drops flavoring extract Powder 

Preparation : Sift the flour once before measuring and four times 
after adding the baking powder. 

Cream the butter and sugar until white and fluffy. Break the egg 
without separating into the creamed butter and sugar and beat well. 

Then add the milk, flour and extract and beat until smooth. This 
amount will make two small layers, one small loaf or one dozen drop 
cakes. Bake in moderate oven about thirty minutes. 

47 



LESSON No. 3 Domestic Science 



Carbohydrates 



Snow Cake 



2 egg whites 1% cups sifted pastry flour 
H cup butter V 2 cup sugar 

V 2 cup milk iy 2 teaspoons CALUMET Baking 

3 drops extract Powder 

Preparation : Sift the flour and baking powder four times. Cream 
butter and sugar. Beat the egg whites stiff and add the milk, flour and 
extract and beat until smooth. Cut and fold in the egg whites beaten 
stiff. 

This will make two small layers or one small loaf. 

Hot Water Sponge Cake 

\y% cups flour Yz cup hot water 

1 cup sugar 3 eggs 

iy 2 teaspoons CALUMET 3 drops flavoring extract or grated 

Baking Powder rind of orange 

Preparation: Sift the flour and baking powder four or five times. 
Separate the eggs, beat the yolks until thick and lemon colored. Whip 
the whites until stiff, then add the sugar gradually and continue whip- 
ping, add the yolks and whip again. 

Sift in the flour, add extract. 

Pour the hot water quickly around the bowl and as quickly whip 
all ingredients together. Pour immediately into greased and floured 
pans. 

May be baked in layers and put together with whipped cream or 
fruit or berry meringue. 

This will make one medium loaf or three small layers. 

Fisher Velvet Cake 

2 eggs 11/3 cups flour 
1/3 cup milk 2/3 cup sugar 

1/3 cup butter 2 tablespoons water 

11/3 teaspoons CALUMET Bak- 3 drops lemon extract 
ing Powder 3 drops vanilla extract 

Preparation: Sift the flour once before measuring. Measure into 
the sifter, add CALUMET and sift three times; cream the butter and 
sugar until frothy; beat the egg yolks until thick and lemon colored, 
then beat them well into the creamed butter and sugar ; whip the whites 
of the eggs until stiff, then whip into the mixture ; pour in the milk and 
water, sift in flour, add the extract and beat all until smooth. 

Bake in small loaf pan forty-five minutes, allowing the mixture to 
rise as high as it will before browning over the top. 

If baked in shallow pan or in layer pans, one-third cup of flour 
should be added. 

48 



Domestic Science LESSON No. 3 

Carbohydrates 

♦Bride's Cake 

(White Delicate Cake) 
Whites of 6 eggs 1% cups sugar 

3 cups flour V 2 cup butter 

% cup milk % /z teaspoon extract 

3 teaspoons CALUMET Baking 
Powder 

Preparation : First prepare the pan by greasing the bottom and flour- 
ing. Measure the flour which has been sifted once, then add the baking 
powder and sift four times. 

Cream the butter and sugar. Add milk, flour and extract and beat 
vigorously. Cut and fold in the egg whites beaten stiff but not dry. 

Bake in moderate oven not less than forty-five minutes. 

Devil's Food 

For custard — For cake — 

2 teaspoons cinnamon 2% cups sifted flour 

2 teaspoons cloves % cup milk 

1 teaspoon mace 2 x / 2 teaspoons CALUMET Baking 
6 tablespoons sugar Powder 

2 teaspoons allspice 4 eggs 

1 teaspoon nutmeg 1% cups sugar, granulated 

2 squares chocolate 2/3 cup butter 
6 tablespoons milk 

Preparation: To make the custard put the broken chocolate into 
a small bowl over hot water, add the sugar, spices and milk. Stir until 
smooth when set aside to cool while mixing the cake. 

Sift the flour once before measuring. Measure into the sifter, add 
the CALUMET and sift three times. Cream the butter and sugar until 
frothy. Beat the yolks of the eggs until thick and lemon colored, then 
beat into the creamed butter and sugar. Whip the egg whites stiff and 
add lightly to the mixture, pour in the milk, sift in the flour and mix 
until smooth. Then beat the custard into the batter until thoroughly 
mixed. 

This cake baked in a loaf pan must bake about forty to forty-five 
minutes and heat must be regulated so that cake will rise as high as it 
will before browning over the top. 

Baked in layer pans it requires one-half cup more of flour and 
one-half level teaspoon of CALUMET. When baked this cake is very 
smooth and rich. If baked in layers and put together with meringue 
icing in which chopped nuts, raisins and figs are mixed it is an exceed- 
ingly rich cake. 



*The above recipe was used by Marian Cole Fisher, tbe Author of this Course of Twenty Lessors 
in making 1 the President's Wedding Cake: the only difference being - that she used two and one 
half times the quantity of each ingredient. This is a very fine recipe and the Author recommends 
that every housewife try the Bride's Cake. 

49 



LESSON No. 3 Domestic Science 

Carbohydrates 

Eggless Cookies 

1% cups sugar % cup lard or butter 

\y% cups buttermilk 4 cups flour 

1/2 teaspoon soda 2 teaspoons CALUMET Baking 

Pinch of salt if lard is used Powder 

Preparation: Sift the flour, baking powder and soda three times. 
Work in the fat as for biscuit, add the sugar and then the buttermilk. 
A little more flour may be required to make dough that will roll. 

These cookies may be flavored with spices or extract if desired or 
finished with a raisin or nut. This recipe makes about five dozen cookies. 

English Rocks 

2 cups flour 1 cup currants 

% cup sugar 6 tablespoons shortening 

2 teaspoons CALUMET Baking Pinch of salt 

Powder 3 eggs 

Preparation: Sift the flour and CALUMET four times. "Work in 
the shortening as for biscuit. Add the sugar and currants and then the 
well-beaten eggs. 

Lift rough lumps of dough with a fork onto well-greased pans. They 
should look rough as possible. Bake twenty minutes in moderate oven. 

Plain Icing 

This is the simplest form of icing and is made by beating up very 
thoroughly confectioners' sugar dissolved with hot water or hot milk. 
Allowing it to stand an hour before spreading it, improves the flavor. 

Orange Icing 

1 egg white V2 orange juice and rind 2% cups confectioners' sugar 

Preparation: Break the white of an egg into a bowl, sift in the 
sugar; grate only the extreme yellow of the orange rind and squeeze in 
the juice and beat all together until thick enough to spread. 

Meringue Icing 

% cup water 2 tablespoons granulated sugar 

1% cups granulated sugar y 2 teaspoon CALUMET Baking 

3 egg whites Powder 

Preparation: Make a syrup of the first portion of sugar and the 
water. Cook until dropped from a spoon into ice water it will form a 
crystal rope. 

"Whip two egg whites until stiff, then whip in the 2 tablespoons of 
sugar and immediately whip in the CALUMET Baking Powder. 

"When the syrup is ready pour slowly over the meringue, whipping 
up lightly. "When stiff and cooling drop in the extra unbeaten white 
and continue beating till right consistency to spread. 

If this icing is made on a bright sunny day all of the extra egg white 
will be required, but in damp heavy weather about half only may be 
required. This is sufficient for two large cakes. 

50 



Lesson Number Four 



Carbohydrates 

Yeast Breads 

YEAST, Explanatory: 

In the development of yeast SUGAR is the SPUR, SALT the 
BRIDLE. 

Necessary conditions for the propagation of the yeast germ are 
warmth and moisture — product is C0 2 -f-C 2 H 6 0, carbon dioxid and 
alcohol. 

The yeast plant thrives on sugar and converted starch which is in the 
flour. As it developes the process produces carbon dioxid gas, alcohol and 
a lactic acid — later on another change produces acetic fermentation due 
to bacteria and known as souring. A tiny bit of soda may be used to 
overcome this tendency. But the formation of acetic acid must be re- 
garded as an accident due to carelessness. However, the tiny bit of soda 
will do no harm. 

COMPRESSED YEAST is skimmed from fermented rye and 
pressed. Each cake of compressed yeast is estimated to contain fifty 
billion yeast cells. Compressed yeast is frequently adulterated by the 
addition of starch or flour. 

Present day conditions make it unnecessary for the housewife to 
use home-made yeast as the compressed yeast is as rapid as the best home- 
made soft yeast. 

The dry yeasts found in the market are carefully prepared and 
as economical as those made at home. , 

One of the frequent faults in bread making is the use of too much 
yeast. 

In making rolls, rusks or buns in which eggs and shortening are 
used, start the dough with a sponge. 

The grain will be finer and the bread whiter if well kneaded, due 
to the aeration or bringing in of oxygen to the dough. The sponge or 
dough should be set away in a warm (75 degrees Fahr.) moist place 
until leavened to double its bulk. 

In the absence of the proof-box as used by bakers for bread raising, 
a good substitute may be had in the oven of the gas range by placing 
a dish of hot water on the floor of the oven ; the oven is not to be heated 
or lighted. A cupboard is very easily arranged with open or slatted 
shelves for this purpose where no gas range is in use. 

A great many housewives now make use of the fireless cookers for 
setting the sponge and dough to rise, but for pans of bread or rolls there 
is nothing quite equal to the proofing cupboard, as it insures against 
drafts and does away with the covering of the pans. 

A large crock or jar is to be preferred for the setting of sponges 
or doughs as the stoneware is not susceptible to varying temperature. 

If fresh mashed potatoes are not at hand or convenient, one-half 
cup flour, scalded, may be used. In either case the cooked starch supplies 

51 



LESSON No. 4 Domestic Science 

Carbohydrates 

the proper food and conditions to promote the rapid development of 
the yeast plant. 

Make this the basis of all yeast doughs, whether recipes call for it 
or not. Less yeast is required and a much better bread or roll is the 
result. 

Knead yeast dough until it is full of small bubbles, discernible by 
blisters over the surface of the dough. 

Set to rise in warm steamy atmosphere until doubled in bulk. Roll 
dough should not be mixed as stiff as bread dough. 

Sponges must not be allowed to stand too long. 

The sponge is ready to mix when bubbles gather on the surface and 
break occasionally. 



White Bread 

(With Compressed Yeast) 

3 quarts flour (warmed and Pinch of soda 

sifted) 1 pint milk scalded 

1 pint boiling water 1 cake yeast dissolved in ^4 cup 

1 tablespoon salt water 

1 heaping tablespoon lard or but- 2 tablespoons sugar 
terine 

Preparation: Pour the water into the milk and add the sugar 
and one-third of the flour. By the time the flour is well beaten in 
the temperature will be right for the dissolved yeast. Add it and 
beat well, set in warm place for half an hour, then add the remainder 
of the flour with the soda, shortening and salt. Knead stiff and set away 
till doubled in bulk. 

It may be kneaded once more before forming into loaves. There 
is a little more satisfaction in individual loaves rather than in several 
loaves baked in one pan. 

This recipe makes four or five loaves. 

If one cup of flour is scalded and added to the sponge the bread 
will be ready for the oven in less time. Mashed potato has the same effect. 

Roll Dough 

2y 2 cups water or milk, or both 6 cups flour 

% cup sugar % cup shortening 

2 eggs 1 cake yeast 

1 tablespoon salt 2 mashed potatoes or % cup flour 

scalded 

Preparation : First make a sponge with the potatoes or scalded flour 
and the sugar, dissolved yeast and enough of the flour to make a stiff 
batter. If compressed yeast is used the sponge will be ready in half an 
hour. 

52 



Domestic Science LESSON No. 4 

Carbohydrates 

Add to the sponge the egg whites and one yolk well beaten, to- 
gether with the melted shortening, salt and the balance of the flour. 
Knead well about five minutes, return to bowl, brush top with shorten- 
ing, cover and set in warm, steamy place until double in bulk. 

The dough may be worked down again without taking from bowl, 
or it may then be made into desired form. 

The extra egg yolk is reserved to mix with one-quarter cup of water 
or milk to brush the tops of the rolls before putting them in the baking 
oven. 

Of flour not rich in gluten more than six cups may be required but 
care must be taken to have the roll dough softer than for bread. 

Shamrocks 

Use recipe and method for roll dough as given above. Mold into 
balls of dough slightly larger than walnuts, allowing three of these to 
each well-greased gem pan. 

Brush the palms with melted shortening and deftly roll each ball 
of dough between the palms, dropping into the gem pans. Let them 
rise in warm steamy place, and before putting in the oven brush with a 
mixture of egg yolk and water. Bake in moderate oven twenty minutes. 

Upon taking from the oven brush with melted shortening. 

Apfel-Kuchen 

(Apple Coffee Bread) 

For Apfel-Kuchen use recipe and method for roll dough. 

Roll the dough about one-half inch thick, place in pans, brush 
plentifully with butter and sprinkle with sugar. Core, peel and cut 
into slices apples that are easily cooked tender. Cut the slices in halves 
and lay them closely overlapping over the dough. Sprinkle again with 
sugar and cinnamon. 

When light, bake in moderate oven. 

If soft winter wheat flour is used more will be required. 

Norwegian Rye Bread 

1 cake yeast 2 cups rye flour 

2 cups Graham flour 1 cup molasses 

1 tablespoon sugar 1 tablespoon salt 

3 medium boiled and mashed po- 
tatoes 

Preparation: Sift the flours, salt and sugar together. Pour and 
beat in well as much hot water as the flour will take up, making a stiff bat- 

53 



LESSON No. 4 Domestic Science 

Carbohydrates 

ter. Add the mashed potatoes and molasses; when this is hike warm 
add the softened yeast. Let stand over night. 

In the morning add one cup of milk or water and enough white flour 
to make it right consistency. 

Let stand till double in bulk. Shape into loaves ; let rise and then 
bake in moderate oven one and a quarter hours. 

Salt-Rising Bread 

Explanatory : The leavening for salt-rising bread is established by 
a process of fermentation which is set up in the flour and water or flour 
and milk. Bacteria plays an important part in this process, and the 
yeast plants of the air or wild yeast find the batter a good medium for 
development. 

It has been established, too, that in a surgically clean room it is 
almost impossible to produce the necessary ferment. The same batter 
placed in a room far from clean will foam up in a short time. 

Salt-rising bread requires more heat while in the process of fermen- 
tation and a much longer time to bake than yeast breads. 

Stir two tablespoons of corn meal into a half pint of water that has 
been heated to 130 degrees Fahr. Add one-half teaspoon of salt and mix 
well. Make this in a tall pitcher ; cover with a dish and surround with 
water at about 160 degrees Fahr. Keep over night in a warm place. 

Then warm one quart of milk and to it add one teaspoon of salt and 
sufficient warm flour to make a heavy batter. Add the emptyings and 
beat five minutes. Cover and stand in a warm place for about two 
hours. Then add flour to make. a very soft dough. Knead till smooth 
and elastic. Divide into four loaves. Place each in individual loaf pan ; 
cover with a towel ; keep in warm place. When light bake one hour in 
moderate oven. 



54 



Lesson Number Five 



Proteins 

Milk 

Milk contains all of the food principles but they are not in the right 
proportion to make it a perfect food for an adult. 

Skim milk is whole milk from which the fat has been removed. It 
may usually be bought for half the price of whole milk. 

Buttermilk is the milk left after the butter fat has been removed 
from the cream by churning. Commercial buttermilk is made by adding 
certain lactic acid bacteria to whole or skimmed milk. 

Certified milk is milk which is certified to be pure, clean milk, to 
contain comparatively few bacteria and none of these to be disease pro- 
ducing. Certified milk sells for about twice as much as ordinary milk. 

Pasteurized milk is milk heated in a sterile container to 165 degrees 
Fahr. for 15 minutes or to a little lower temperature for a longer time. 

Scalded milk is milk heated in a double boiler until bubbles appear 
around the edge, about 185 degrees Fahr. 

Eggs 

Eggs are a protein food. Usually they are easily and thoroughly 
digested. For this reason eggs are often prescribed for those who need 
nourishing foods. 

Eggs lack carbohydrate, so we eat them with toast, rice or potatoes. 
They are rich in mineral salts. 

Eggs are much more easily digested when cooked at a low temper- 
ature, 160 to 180 degrees Fahr. 

Keep eggs in a cool, dry place. The shell is very porous and water 
evaporates through it easily; air rushes in to take its place and causes 
decomposition of the egg. 

On account of its lack of flavor, a raw egg does hot cause the diges- 
tive juices to flow and is not very easily digested. 

A soft cooked egg digests very quickly. 

A medium cooked egg is harder to digest than a raw, soft cooked or 
bard cooked egg. A hard cooked egg, when cooked at a proper tempera- 
ture, is mealy and about as easily digested as a soft cooked egg. 

Soft Cooked Eggs 

Put eggs in saucepan of boiling water to cover. Keep water hot but 
never allow it to boil. Cook from 5 to 10 minutes, according to con- 
sistency desired. 

55 



LESSON No. 5 Domestic Science 

Proteins 

Hard Cooked Eggs 

Use above method, cover saucepan and allow egg to remain in water 
45 minutes. 

Fried Eggs 

For two eggs select a skillet not larger than a tea saucer. 

Heat the skillet and place drippings or butter in it. 

Break the eggs into a saucer and slip into the skillet. Season with 
salt and pepper and cover. Do not have too much heat under the 
skillet. 

Poached Eggs 

Have water in a skillet salted and heated to jusx Doiling point. Break 
the eggs into a dish and then slip them into the water, moving the 
pan where the water will remain hot but not boil. This method will 
produce an egg of jelly-like consistency. 

A muffin ring may first be placed in the water, one for each egg, or 
the aluminum egg poachers may be used. They are very convenient 
and practical. 

Puff Omelet 

4 eggs 1 tablespoon butter or oleomas 

4 tablespoons warm water garine 

Salt and pepper to season Skillet eight or nine inches in 

diameter for this quantity 

Preparation: Separate the eggs. Beat the yolks until stiff and 
lemon colored. 

Whip the white very stiff. Add seasoning and water to the yolks. 
Cut and fold into the whites and pour into the pan in which the table- 
spoon of butter has been melted. 

Place pan over the fire until well set around the edges. Then remove 
to oven or place under broiler until top is dry and center cooked. This 
takes but a few minutes, and care must be taken not to overcook, as too 
much heat will cause the omelet to shrink. 

Holding pan in the left hand, fold over away from the handle of 
the pan and turn onto a warm platter. Sprinkle with parsley and serve. 

Custard (Cooking School) 

2 cups milk 4 tablespoons sugar 

1 tablespoon flour 3 egg yolks 
Nutmeg 2 egg whites 

2 teaspoons sugar 2 tablespoons cold water 

Preparation: Place the milk in double boiler. Mix the flour and 
sugar. Separate eggs; beat the yolks with two tablespoons cold water. 

56 



Domestic Science LESSON No. 5 

Proteins 

Add the mixed flour and sugar to the hot milk ; allow to cook a few 
moments, then add the egg yolks. 

If flavoring is desired, add a few drops. 

As soon as the custard coats the spoon it is time to remove it from 
the hot water. 

When ready to serve the custard, beat the whites of the eggs stiff; 
add the two teaspoons of sugar slowly and continue beating. Prepare 
a dish of water which is hot enough to give off steam but not boiling 
rapidly. Drop spoonfuls of the meringue into this water ; when glossed 
over and cooked take up each meringue and place on top of the custard 
and sprinkle with nutmeg. Be careful that the meringues are not over- 
cooked or they will fall. 

Baked Custard, Country Style 

2 cupa milk 5 tablespoons sugar 

3 eggs Grating of nutmeg 

Preparation : Heat the milk. Beat the eggs and add the sugar with 
2 tablespoons cold water. Stir rapidly into the heated milk. 

Turn into custard cups and sprinkle with nutmeg. Place these cups 
in a dish surrounded with an inch and a half of water and put into 
moderate oven until well set. 



57 



LESSON No. 5 



Domestic Science 



-/Oft 




ilOJ49Adf9 9pl9UJ 



Planned and Executed by 
MARIAN COLE FISHER 
for Women's Federation, Minnesota State Fair 1913 

58 



Lesson Number Six 



Proteins 



Cheese 



Cheese has nearly double the amount of protein (muscle builder), 
weight for weight, that beef has and should be placed in the regular 
dietary as a staple rather than as an auxiliary food. 

SKIM MILK CHEESE is about 1/3 protein, 1/3 fat and 1/3 water. 

RICH CREAM CHEESE has a larger percent of both fat and pro- 
tein than steak, eggs, milk or bread. 

Cheese does not cause constipation, as has erroneously been charged 
to its use. 

Cheese tends to cause constipation. 

The harder breads and crackers are recommended as proper com- 
plement to induce mastication. 

Cheese dishes require the green vegetable with rice, potatoes or 
Italian to balance the meal, with fruits as a dessert. 



Cottage Cheese 

(Schmierkase) 

Pour as much boiling water into the thick sour milk as you have milk, 
stirring as it is poured. Let it stand five minutes, then pour into a drain 
bag. If only a small quantity is being made, put a square of cheese cloth 
into a strainer and pour in the curds and whey. When drained, gather 
up the edges of the cheese cloth, tie with a cord and allow to hang over 
night. 

Kase Kuchen 

(Cheese Pie) 

3 eggs 1 heaping teaspoon flour, or 

Grated rind and juice of 1 bread crumbs 

lemon 2 cups cheese 

1 cup sugar 

Preparation : Mix the sugar and flour, reserve two egg whites, beat 
up the remaining egg white and the yolks, then put all of the 
materials together into the double cooker. This can be turned into the 
uncooked pastry shell and baked until the pastry is cooked and the filling 
set. The reserved whites of the eggs may be beaten with two tablespoons 
sugar and used as a meringue. 

59 



LESSON No. 6 Domestic Science 

Proteins 

Welsh Rarebit, with Ale and Wine 

y<i pound of good cream cheese % loaf white bread 

1 cup of ale y% cup of port wine 

Salt, paprika and mustard Rounds of toast 
to taste 

Preparation: Put the cheese in the upper part of chafing dish, 
over the hot water pan. 

When melted add the bread, which has been crumbed, then add the 
ale and then the wine. 

Season with the salt, paprika and mustard. 

Serve on rounds of toasted bread. 



Welsh Rarebit, with Beer 

y 2 pound cream cheese % loaf bread, crumbed 

1 pint beer % teaspoon mustard 

1 teaspoon salt 2 teaspoons butter 

Preparation: Place butter in the upper part of chafing dish or 
rice boiler. Break the cheese into the vessel, then pour in the beer. When 
quite warm add the bread crumbs and seasoning. When all combined 
and heated through, serve on slices of bread which have been toasted on 
one side. 

"Bunny" 

2 eggs 2/3 cup tomatoes 

1/3 cup milk 1 cup chopped cheese 

1 tablespoon butter 2 tablespoons flour 

Y 2 teaspoon mustard y 3 teaspoon salt 

Preparation : Beat the eggs and add to the milk. Heat the butter 
and blend with flour. Add the milk. When cooked creamy add the 
tomatoes. Then add the cheese with seasonings. 

Serve as soon as cheese is melted, on bread toasted on one side. 



Toasted Cheese 

Take a shallow stone pie plate or an old ironstone china plate. 
Spread over the plate thin slices of cream cheese. Sprinkle with salt 
and paprika, if desired. 

Place under broiler fire and allow to toast without turning. 

Serve hot on toasted bread. 

The cheese prepared this way makes a delicious and hearty sand- 
wich. 

60 



Lesson Number Seven 



Proteins 

Fish 

Fish belongs to the group of foods rich in protein or nitrogeneous 
matter. 

The muscle building matter in fish, such as white fish, cod, haddock 
and halibut, is about the same as in beef or button. Phosphates are more 
abundant in fish than in meats ; there is also much more waste and the 
edible portion contains more water. Dark fleshed fish, as salmon, catfish, 
sturgeon and tuna, have the fat distributed through the body, and while 
more difficult of digestion, furnish more food value than the white fleshed 
fish — cod, haddock, etc. 

HOW TO SELECT FISH : Fish to be eatable must be fresh from 
the water or handled carefully in cold storage. Stale fish is a dangerous 
food. Fresh fish have bright scales and eyes, with gills that are pink. 
The flesh must be firm and free from unpleasant odor. 

Beware of the fish markets where channel cat and horned pout are 
to be found skinned, soaking in water and ice. To use a simile — how 
much egg albumen would you have remaining were you to break an egg 
into a quantity of water? — the albumen or protein would be dissipated 
or dispersed in the water. The same effect would be produced on the 
soluble proteids by soaking lean meat or fish in an abundance of water. 

HOW TO PREPARE FISH: Fish that have been out of the 
water long and dried over should be dipped in water a moment to loosen 
the scales. 

Make an incision on each side and the length of the fins, deep enough 
to draw the fins entirely out, leaving no small bones to embarrass the 
diner. Many fish like white fish, blue fish, pike, pickerel and Lake Supe- 
rior trout have a layer of blubber or fat and a row of small bones that 
extend from the back fin to the head. In making the incision beside 
the fin, extend it to the head and remove the fat and the bones. In 
cooking some of the smaller fish, especially when broiling, the head 
and tail are not removed. In that case make the incision beside each fin, 
but do not draw out. Catfish, horned pout and fish without scales are 
often skinned. This is not necessary if the fish are dipped in very warm 
water and then scraped and scrubbed. 

HOW TO COOK FISH : It is well to bear in mind that the flesh 
of fish is largely composed of the same ingredients as meat, though in 
different proportions. Too much heat or too prolonged cooking render 
it tough and unpalatable. Fish require much the same methods in pre- 
paration as meat. The structure, however, is much more delicate and so 
also is the flavor. The flavor of fish is often destroyed by unskillful meth- 
ods in cooking and serving. 

61 



Domestic Science LESSON No. 7 

Proteins 

TO STEAM FISH is better than to boil it. 

TO BRAISE FRESH FISH that is sold in slices, such as salmon, 
halibut, cod, etc., is much the better method of cooking ; it conserves the 
nutriment and improves the flavor, and with certain accompaniments 
and seasoning is a tasty method of serving. To braise fish slices, sur- 
round them in a shallow casserole or sauce pan with a little sliced or 
canned tomato, sliced onion, green or red pepper, with a sprinkle of 
bread crumbs and seasoning of salt and pepper. Finish, if desired, with 
a few slices of bacon laid over the top. Time required, about thirty 
minutes. 

TO FRY FISH: For family service would advise frying fish in 
shallow fat or oil in a skillet requiring only a few tablespoons, rather 
than in the kettle of deep fat or oil. 

Fish slices and all skinned fish, such as channel cat, blue cat, horned 
pout and eels, should all be dipped in beaten egg or batter, then in 
bread crumbs or flour. When the fish is brown on both sides cover, reduce 
the heat and allow to finish slowly. Season while cooking. 

The fresh water fish, such as lake trout and those belonging to the 
white fish family, as blue fish, cat, pike, crappy, bass and sun fish, are 
the choice fish to select for frying. However, the three latter are very 
choice fish to broil. 

TO BROIL : Broiling is a popular method of cooking sun fish, blue 
gill, all varieties of the bass family, perch, pike and similar fish, and 
requires the same preparation as for frying. Instead of the skillet, pre- 
pare the broiler, having it heated for three to five minutes before placing 
the fish on it. Do not have the heat as great as for meat. When browned 
on both sides, reduce the heat and finish slowly. Season while cooking. 

BAKING FISH requires the same preparation, except that the fins 
are not generally removed, but the incisions are made, enabling a less 
difficult service. 

STUFFING for BAKED FISH is ordinarily a combination of bread 
crumbs, mashed potato, with a seasoning of onions or garlic, green pep- 
per, salt and white pepper. The bread crumbs may be moistened with 
a few spoonsful of tomato juice instead of water. 

PLANKED FISH service is suitable for any fish weighing three 
pounds or over. 

After the housewife has once mastered the planking of a fish it will 
be found a more agreeable method than frying, as it requires less 
attention just when there are so many details of the dinner calling for 
quick attention. 

Fish for planking are usually shad, white fish, blue fish, pike, Lake 
Superior trout, and the larger of the cat family, of which the channel 
cat is the choicest variety. The blue cat follows. 

62 



Dome stic Science LESSON No. J 

Proteins 

To prepare for planking, split the fish and remove all of the bones, 
after having prepared according to instructions for frying. The cat fish 
may be prepared as previously instructed. 

For family use the heavy white ironstone china platter may be used 
instead of the plank. 

The fish plank is an oval-shaped board about one inch thick, made 
from dry-kilned birch or other suitable wood. A deep groove follows 
the edge. Cover the plank with salt and heat without scorching. The 
fish, laid open, is placed skin side down. If the fish under preparation 
is not a fat fish, baste with a little melted butter, sprinkle with salt and 
pepper. Place under the broiler fire or on the top shelf of a coal range 
oven. After the surface is slightly browned, reduce the heat. A four- 
pound fish requires about thirty minutes. 

For the most efficient method of planking, the writer recommends 
the heavy platter of ironstone china or white enameled ware, as it fur- 
nishes the dish on which to serve the fish, keeping it and the accompany- 
ing potatoes warm throughout the dinner. 

To plank fish on a platter, proceed as with plank of wood. Heat the 
platter quite hot, placing the fish skin side down. Neither platter nor 
plank require greasing. 

GRATED CHEESE makes a nice garnish for planked fish if 
sprinkled over the fish about five minutes before removing from the fire. 

POTATO ROSES, SARATOGA POTATOES or RICED POTA- 
TOES may be used as a border around the fish when ready to serve. 



Fish Chowder 

FISH CHOWDER is a way of. serving fish free from bones. 

Method : Place half a pound of salt pork, diced, in a deep skillet. 
Allow to fry out. Slice one onion into the fat and simmer while prepar- 
ing half a dozen small potatoes by peeling and dicing. Drop them into 
the fat and stir around until ready to brown over. Then place two pounds 
of flaked and boned fish on the surface of the potatoes ; cover and allow 
to simmer until potatoes are tender, when fish will be found cooked. 
Season with salt and pepper ; add about three-quarters of a cup of rich 
milk and allow to come to boil. 

GREEN or RED PEPPER, cut up with the onion, will improve the 
dish. 

FISH CHOWDER, served as a soup, must have quantities of water 
or milk, with requisite seasoning added to the chowder. 

FISH SAUCES are very simple, usually a combination of butter, 
water, flour and lemon juice, with a variety of seasonings. 

63 



LESSON No. 7 Domestic Science 



Fish Accompaniments 

Baked salmon is considered one of the most elegant of dinner fish 
and is rich enough in itself to furnish the heavy course. 

Care must be exercised to serve appropriate dishes with it, such as 
entrees, sauces, vegetables and desserts, to make the dinner complete. 

Contrary to a heavy meat dinner, a rich dessert is desirable with a 
fish dinner. 

The entrees, however, must not be sweet. 

Certain vegetables associate themselves with a fish course. 

A baked salmon brought to the table with one-half of the platter 
banked with fresh, crisp watercress is a feast for the epicurean eye, as 
well as for the palate. The cress not only garnishes the dish, but sprigs 
of it should be served with the dish. 

"Water cress, lending a zest to many dishes, is particularly appropri- 
ate with salmon. 

The entrees that can be served are many, including stuffed green 
peppers, French or cream pea patties, celery or macaroni croquettes, 
various vegetables au gratin with cheese, combinations of egg, mush- 
rooms in many forms and the Italian pastes. 

The sauces are not so many but more important, as no fish is ever 
served without a sauce. 

Baked salmon requires one of the following sauces: Lemon butter 
sauce, sauce Bechamel, sauce Genoise, Hollandaise, sauce Tartare, an- 
chovy butter, Spanish Bernaise, piquant or horse-radish sauce. 

The principal vegetables to accompany a fish dinner are peas, string 
or butter beans, cauliflower, artichokes, fried green peppers or fried 
green tomatoes with Irish potatoes in some form. 

Salads of cucumbers lead, with combination, tomato, cold slaw, pea 
and cheese salads following. 

Very finely shredded cabbage with green peppers is good. 

The dessert usually takes the form of a rich pastry, such as lemon, 
orange, rhubarb or pineapple pie. 

Puddings are not, acceptable with a fish dinner. 

Fish not so rich as salmon are cooked with a larding of bacon or 
salt pork, or a sprinkle of cheese. The larding is accomplished by cutting 
gashes in the fish and laying in long slices of pork or bacon. 

The soup to precede the fish is never of a meat stock, or boullion. 
It is usually a cream of some vegetable or fish, more often of a vegetable. 

The preferred stuffing for a fish is of bread with plenty of onion and 
green peppers minced fine. 

Grated cheese sprinkled over a baking fish about fifteen minutes be- 
fore removing from the oven is a great addition, giving a piquancy much 
desired. 

64 



Lesson Number Eight 



Proteins, 

Meats 

PROTEIN AS FOUND IN MEAT: With meat prices soaring, 
the thrifty housewife looks about for new ways to serve cheaper cuts. 
This is well, for the cheaper cuts, be it known, are as rich in nutri- 
tive value as the expensive cuts. The housewife among the poorer 
classes of other countries seems to come naturally by the principles of 
the conservation of the full value of food products, just as the earnest 
thinking women of this country are coming to realize the significance 
of this problem. 

Although a common article of diet, little is known about the selec- 
tion, cooking and nutritive value of the different cuts of meat. 

As a rule, round steak is cut too thin, thereby losing much of the 
juice contained in it. 

Lean of meat supplies a valuable form of protein or muscle build- 
ing. 

The structure of meat should be well understood in order to make 
clear the science of properly conserving the protein and gaining full 
food value for expenditure, and full flavor to make the dish palatable 
and tasty. 

The protein is found in large proportion in the muscular part of the 
animal. As a rule, meat must be cut across the grain or muscle. This 
peculiarity of structure makes the loss of protein more rapid if the meat 
is not carefully seared to prevent its loss. 

A gentle heat is necessary to break down and soften the tissue, but 
the searing process must first be performed, then the heat reduced until 
cooking is finished. This is an inexorable rule to be followed, except 
when making beef tea or soups. 

Meat intended for BEEF TEA and SOUPS requires just the oppo- 
site treatment to extract the juice. 

The protein of meat is similar in its property to the white of egg, 
and when subjected to intense heat coagulates or hardens, making it indi- 
gestible as well as unpalatable. This coagulation begins at about 130 de- 
grees Fahr., therefore, in stewing or cooking meat in water, learn to 
maintain the cooking below the boiling or bubbling point of water, which 
in this altitude is 212 degrees. 

Meat should be simmered not ooiled. 

To the housewife who uses a gas range, the use of the small simmer- 
ing burner for that purpose, with the flame turned low, is recommended. 
For the owner of a wood or coal range, it is a very easy matter to keep 
the kettle at the right point of heat on the back of the range. 

65 



LESSON No. 8 Domestic Science 

Proteins 

To prepare a POT ROAST, the eook formerly put the meat into a 
kettle of hot drippings, turning constantly until seared entirely over 
the surface. The principle was right, but not everyone cares to stand 
over the sputtering grease. A little easier way is to place meat in a ves- 
sel and pour over it boiling water in which a large spoonful of salt has 
boiled, as this increases the heat of the water. 

BOILING SALTED WATER will have a greater heat than boiling 
unsalted water. 

OVEN ROASTS may be treated in the same way, then placed in 
hot oven for twenty minutes, later reducing heat and allowing to cook 
at the lower temperature. 



Hungarian Goulash (Gulyas) 

(A choice dish of mutton) 

2 pounds mutton (cheaper cuts) 3 medium potatoes 

2 medium onions 1 green pepper 

y 2 cup drippings or margarine 1 cup rich milk or evaporated 
Salt and paprika to season milk reduced slightly 

Parsley to garnish 

Preparation : Place the drippings in a deep stew kettle, aluminum 
preferred ; slice the onions and green pepper into it and cook briskly for 
ten minutes. Then cut the meat into pieces about the size of an egg and 
cook until well seared over, about fifteen minutes. 

Add half a cup of hot water ; cover and cook until tender over sim- 
mering burner or low fire, adding water in small quantities as necessary. 

When meat is tender, place the potatoes, which have been diced, on 
top of the meat ; cover again and steam until tender, but not too soft. 

Then add the milk, salt and a generous seasoning of the paprika. 
Serve garnished with minced parsley. 

The main point to remember is to keep barely enough water on the 
meat so when finally the milk is added there is no water remaining. That 
is the secret of the choice flavor. 

Beef or veal may be used, taking the cheaper cuts. But the Hun- 
garians use mutton in making this dish, for which they are famous. 

Mexican Round Steak 

Select a thick steak and hack with a sharp knife, working in all the 
flour possible. Put into hot skillet with half cup of drippings, turning 
Until well seared. Pour over it one cup of water and a covering of 
tomatoes, a couple of medium onions minced fine, with a minced green 
pepper. Cook for about one hour. Season with salt and pepper ; cover 
with a liberal grating of cheese and slightly brown. This method con- 
serves all of the meat juices and provides a delicious gravy. 

66 



Domestic Science LESSON No. 8 

Proteins 

Proper Method of Broiling a Steak 

(Under Gas Broiler) 

Order your steak two inches thick. 

Heat the broiler by lighting the burner five minutes before putting 
the steak on the rack. Prepare the steak by cutting away all superfluous 
fat, which has a tendency to scorch and fill the pan with drippings that in 
turn may catch fire. 

Place the steak as close to the flame as possible and sear over quickly, 
turning two or three times during the first eight or ten minutes, then 
reduce the heat and place the steak a little further away from the flame. 

In turning the steak be careful not to pierce the lean part of the 
meat with the fork, as that will release the juice and make the meat drier. 

Steak two inches thick requires from 10 to 20 minutes. 

Steak an inch thick requires from 8-15 minutes to broil. Do not 
hurry the process after the first seven or eight minutes, unless your 
steak is very thin, in which case it will be finished in that time. 

"When the steak to be broiled is not large enough to cover a consider- 
able part of the broiler, it is a good plan to place a shallow biscuit or 
pie pan directly under the rack where the meat is placed, in this way 
retaining the juice and drippings in one place and lessening the liability 
of the drippings catching fire, at the same time conserving the juices 
for serving with the steak. 

Do not attempt to broil a round steak. Its texture is such that the 
heat draws out the juice before it is seared. The steaks to broil are: 
sirloin, tenderloin, porterhouse and club. 

From an exceptionally prime beef a nice two inch thick cut from 
either the shoulder or chuck or from the rump is suitable for broiling. 

TO BOIL A HAM : Soak ham over night. Cleanse the ham prop- 
erly, cover with cold water, bring to boiling point, skim and then cook 
over simmering burner, or on the back of a coal range, until tender 
without allowing water to boil. This requires from 4 to 5 hours. 

If a fireless cooker is convenient, allow the kettle to remain on the 
fire fifteen minutes before placing in the cooker. If hot radiators are 
part of the cooker equipment, the fifteen minutes on the range are not 
necessary. 

TO EOAST A HAM : Remove it from the fireless cooker, place in a 
roaster or dripping pan ; take off all the skin and surplus fat ; cover with 
fine bread crumbs, sprinkle with brown sugar, cinnamon and spices, and 
stick cloves over the surface. Place in a moderate oven about thirty to 
forty-five minutes. 

67 



LESSON No. 8 Domestic Science 

Proteins 

Cider Sauce 

(To serve with Baked Ham) 

1 pint cider 3 tablespoons flour 

1 tablespoon capers % teaspoon curry powder 
3 tablespoons ham fat from kettle 1 teaspoon whole allspice 

Y z cup chopped gherkins 

Preparation : Place the ham fat in the skillet ; add curry powder ; 
allow to heat thoroughly. Then add the flour, following it with the hot 
cider and allspice. Cook until creamy. 

In the absence of cider, hot water to which three tablespoons of 
vinegar and two finely grated apples have been added, may be substi- 
tuted. 

Meat Loaf 

1 pound uncooked beef 1 cup milk 

1 pound uncooked mutton 2 eggs 

3 cups bread crumbs Seasoning to taste, add onions 

1 pound fresh lean pork or garlic, if desired 

Preparation: Put the meats through the food chopper, mi* with 
the other materials, beating the eggs slightly. 

Bake thirty minutes in moderate oven. 

Care should be taken not to overcook meat loaf as it makes it dry. 

The most acceptable seasoning is a combination of sage, marjoram, 
sweet basil, thyme and summer savory. 



Chili Con Carne 

(Pepper with Meat) 

2 pounds round or lean chuck x / 2 cup margarine or beef drippings 

steak or mutton Va ca n tomatoes 

2 pimientoes or large Chili pep- 1 large onion 

pers Garlic, salt and pepper or 

2 cups rice or spaghetti (cooked) Creole seasoning 

Preparation : Trim meat free from fat and gristle ; cut into cubes 
size of an egg ; roll them in flour. Place a stew pan over the fire and put 
into it the drippings and onion and when hot turn in the meat and 
brown, then the tomatoes and sliced pimientoes and cook until meat is 
tender. Make a border of the cooked rice or spaghetti either on a chop 
plate or platter. Serve the chili con carne in this border. Garnish by 
placing half slices of lemon and rings of pimientoes, alternately, around 
the border of rice. 

68 



Domestic Science LESSON No. 8 

Proteins 

Mutton Curry 

3 cups of mutton from the neck 2 medium onions, minced 

cut into inch cubes 1 quart boiling water 

1 stalk celery 2 sprigs mint 

Minced parsley 3 tablespoons each margarine and 

1 teaspoon curry powder flour 

Boiled rice Salt and pepper 

Preparation : Put the meat over a gentle fire to stew or simmer in 
the quart of water. When almost tender add the minced onion and half 
a dozen leaves of the mint. Remove when tender and strain the liquor. 

Melt the margarine, add the curry powder, let saute about three 
minutes ; add the flour and the strained liquor, then the seasoning. 

Cook until creamy, pour it over the meat or add the meat to it. 
Serve either in a border or around a mound of cooked rice. The mound 
is much to be preferred, as in this way the rice does not chill and the meat 
and curry sauce is poured around it. Sprinkle over all the remaining 
minced mint and the minced parsley. 

Braised Soup Meat 

Select some of the cheaper cuts of meat with the bone included ; for 
instance, rib end of beef or oxtail. 

The soup meat, if properly treated for soup making, is at its best 
rather tasteless for hashes, etc. 

Try this method of braising the soup meat and serve at the same 
meal at which the soup is served. 

Half an hour before dinner take the pieces of meat from the kettle, 
drain, roll in cracker meal, which has been seasoned with salt, paprika 
and pepper, place in a small dripping pan, surround with half a can of 
tomatoes, a small onion sliced and a green pepper minced. Place in a 
hot oven, basting frequently. To make the dinner complete, serve baked 
potatoes. The meat left over can be used for hash or meat pie, and has 
a good flavor. 



Soup Stock of Fresh Meat 

There is no eeonomy in mere bones for soup stock. Select meaty 
bones. Cover with cold water, and allow to stand half an hour or so. 

Put over a slow fire or the simmering burner and by no means 
permit the kettle to borl. A fireless cooker with the heated radiator is a 
sure method of getting proper results. 

If beef is used, half a day is none too long for cooking. Veal, mutton 
or oxtail requires less time. 

When all the flavor is extracted from the meat, strain and season 
as desired. 

69 



LESSON No. 8 Domestic Science 

Proteins 

Soup Stock of Left Overs 

The wise housewife has a stock kettle. Into this go the clean scraps, 
bones and trimmings, the broken-up carcass of roast fowl and the bones 
left on the platter after serving broiled steak. 

Exceeding care must be taken to have these materials at once 
covered with cold water and brought nearly to the boiling point and 
allowed to simmer till no more good remains. 

Salt and perhaps the herb seasoning may be added while simmering 
this, but do not attempt to add onion or vegetable seasoning unless to 
serve at once as the vegetable flavors being volatile are lost or deterior- 
ated by standing. 



Veal Soup Piquant 

2 quarts veal stock 1 tablespoon flour (heaping) 

2 cups diced cold veal 1 tablespoon margarine (heaping) 

1 lemon, seasoning of salt and Sprig of sweet basil 
paprika 

Preparation: Season the stock with the salt and sweet basil, pour 
over the creamed margarine and flour. Boil up. Cut the lemon in thin 
slices, place in the tureen and pour over it the stock. Serve at once. 

TO PREPARE A LARGE FOWL or TURKEY for ROASTING : 

When the fowl is trussed and dressed ready for the roasting pan, sear 
well. Then place in the roaster in hot oven for about ten minutes. 
After that cover and reduce the heat. 

TO PREPARE FOWL for DRESSING : It should be split down the 
back, opened up and all of the viscera removed without making the other 
openings. When prepared and cleaned, place breast side down and fill 
with the dressing. Have ready some short steel skewers, such as the 
butcher provides, and a length of wrapping twine. Put the skewers 
through the edges of the back, take the center of the twine and, begin- 
ning at the neck, lace the twine around the skewers. This method will 
be found much superior to the old way of closing the openings with a 
darning needle and twine. 

70 



Domestic Science 



LESSON No. 8 



Bread Dressing for Fowl 



Coarse bread orumbs 
Medium Spanish onion or 3 green 
onions 



Green pepper 
Seasoning of herbs 
Salt and pepper 



Preparation : DO NOT SOAK the bread crumbs. Chop the onions 
and peppers very fine. Mix with the bread crumbs, adding seasoning. 
Sprinkle with cold water, amount depending upon how dry the bread 
crumbs are, but not enough to make soggy. 



Standard Mutton Cuts 

Chicago Style 
1-L,eg • 3036°£> 
2-Zrtin • 2143 

3M>ieUtackl428 

(/O/f/As) 

■ZJfreasf^ 

JOO.OO 




Standard Beef Cuts 

Chicago Style 

1 Hound 24.00% 

2 Loin 
3JFJan/t 
4 Rib 
SJVavef 
6£rlskef 
7ChucJb 
S-JShanlt 
9&uef _ 

loo. 



tShoHCutthm 
ZKcncHam 
SBostonButt 
+CfcarPhte 
SBdfg 
■Loin 
TFatBack 




71 



Lesson Number Nine 



Carbohydrates 

Vegetables 

Explanatory: Vegetables as a rule should be cooked in uncovered 
vessels. 

RICE and MACARONI should be cooked in rapidly boiling water, 
not that they will cook more quickly, but the action of the water separates 
the particles. 

All vegetables should go over the fire in boiling water. To green 
vegetables add a pinch of salt. 

ROOTS and TUBERS are better cooked in unsalted water as the 
cellulose or woody fiber is toughened by the salt. 

It is well known that vegetables containing protein, as PEAS, 
LENTILS and BEANS, are not so readily softened in hard water, so 
a pinch of bicarbonate of soda is added to soften the water and soak 
the vegetables more quickly. Do not add soda to green vegetables. 

If green vegetables become wilted, restore them by placing in cold 
water. Salt water tends to toughen the cellulose. 

Vegetables with a strong odor, such as cabbage, onions and cauli- 
flower should be cooked in boiling water, uncovered. 



Classification of Vegetables 

I. FOOD VALUE 

1. Vegetables containing starch, sugar and protein: Potatoes, 
carrots, beets, peas, beans, etc. 

2. Vegetables used for mineral salts, acids and water: Lettuce, 
spinach, tomatoes, etc. 

3. Vegetables used mainly for bulk: Cabbage, radishes, cucum- 
bers, etc. 

II. FLAVOR 

1. Strong flavored vegetables: Onion, turnips, cabbage, cauli- 
flower, etc. 

2. Mild flavored vegetables: Peas, carrots, spinach, mushrooms, 
etc. 

72 



Lesson Number Ten 



Carbohydrates 

Vegetables (Starchy) 

POTATOES, Explanatory : Cooking potatoes without their jackets, 
results in a great loss of mineral matter, as the mineral matter is near 
the skin. Therefore pare very thin and put the potatoes in boiling 
water to cook. If a seasoning of salt is desired, add salt ten minutes 
before potatoes are tender. 

In ordinary altitudes potatoes require from twenty-five to thirty- 
five minutes to boil, but in the higher altitudes more time is required on 
account of rapid evaporation. 



Mashed Potatoes 

6 potatoes 2 tablespoons butter 

1 tablespoon salt Hot milk to cream 

Preparation : Pare and put potatoes over to cook in boiling water. 
When tender drain them carefully. Put one cup of milk to scald. 
Add butter and salt to the potatoes and mash with wire potato masher. 
Add boiling milk, a little at a time until the potatoes have taken up all 
they will absorb. Serve in hot tureen. Sprinkle with minced parsley. 



Riced Potatoes 

This is an excellent variation from plain boiled or from mashed 
potatoes. Cook same as for mashed potatoes. When ready dip the 
rieer in boiling water, fill with potatoes and press through ricer into 
hot tureen, shake seasoning of salt and pepper over them, dot with 
bits of butter and serve hot. Very nice when pressed directly into 
individual side dishes or shallow ramekins which have been heated. 



Potatoes O'Brien 

Dice carefully six medium cold boiled potatoes in half inch cubes. 
Dredge very lightly with flour, season with salt and pepper and let stand 
while mincing two green bell peppers, and one small onion. Put three 
tablespoons of oil or drippings into a frying pan, throw in the minced 
onion and peppers, saute, but do not brown. Then put in the potatoes 
and allow to cook through. 

Turn onto a hot platter in a mound and sprinkle with finely minced 
parsley. In using green peppers always discard the seeds. 

73 



LESSON No. 10 Domestic Science 

Carbohydrates 

Potatoes Au Gratin 

3 cups diced boiled potatoes % cup grated cheese 

2 cups cream sauce Salt and pepper or paprika to season 

Preparation: Have the cream sauce hot, add cheese and be sure 
cheese is melted before adding potatoes and seasoning. 

Put in baking dish and place dish in an oven for about 20 minutes. 

Potato Souffle 

1 cup mashed or riced potatoes 1 egg 

2 tablespoons cream Salt to season 

Preparation: Beat the yolk of egg with the cream and salt and 
mix into the potatoes, beating well. 

Whip up the white of the egg very stiff and whip into the potatoes. 

Put into buttered baking pan, bake in moderate oven from 20 to 30 
minutes. Must be eaten while hot. 



74 



Lesson Number Eleven 



Carbohydrates 

Rice 

Explanatory : In rice producing countries rice is used in the daily 
foods as we use Irish Potatoes, and "Wheat Breads. It is eaten alone 
or with a little dried fish, other foods to balance the ration. In China, 
Japan and Java, Soy-bean sauce or Soy-bean Cheese or similar products 
are eaten with rice, and supply the necessary complement of protein 
in the daily diet. 

Rice is valuable as a starchy food, but in boiling parts with a con- 
siderable per cent of both starch and mineral matter, therefore, the 
water in which rice is cooked, holds food value, and if rice is cooked in 
more water that can be absorbed, the remaining liquor or water should 
be retained for soups or gravies. 

For nutritive purposes we would recommend the cooking of rice in 
just sufficient water to be absorbed, i. e., four times as much water as 
measure of rice. 

EFFECT OF POLISHING RICE: Farmers' Bulletin No. 417 
has this to say, "Using the grain without polishing is economical and 
furnishes a rice of much higher food value. In the process of polishing 
nearly all fats are removed." We are to understand from that, that 
the unpolished rice is the more wholesome and nutritive. 



Boiled Rice, No. 1 

1 cup unpolished rice» 4 cups boiling water 

1 teaspoon salt 1 teaspoon butter 

Preparation : Place boiling water in the upper kettle of rice boiler, 
with salt and butter, add the cleaned rice and keep rapidly boiling for 
fifteen to twenty minutes. "When the rice has absorbed most of the 
water this kettle can be set into the water vessel and allowed to complete 
the cooking uncovered in the double boiler. 

If an ordinary sauce pan is used instead of the double cooker, an 
asbestos mat may be placed under the kettle to complete the cooking. 



Boiled Rice, No. 2 

y% cup rice 4 cups boiling water 

1 teaspoon salt 1 teaspoon butter 

Preparation : Put the water into a much larger kettle than is neces- 
sary for amount of materials. Add the salt and butter, and when boiling 
sprinkle in the cleaned rice. Boil at a gallop thirty minutes. Pour into 
a strainer or sieve, dash a cup of clear water over the rice and set in 
a warm oven to dry. The water may be preserved for soups or broth. 

75 



LESSON No. 11 Domestic Science 

I" """ 1 ■ ■ ' " ■!■ — .. .1. — ■ — ■■■■■ .11 I ■— ■ .I.,,-! . . I ■ .1 II I . |. || . || 

Carbohydrates 

Spanish Rice 

Rice Oil or butter 

Salt Clear stock or water 

Preparation: Place sauce pan over fire with a level tablespoon of 
oil or butter. Sprinkle into it the cleaned uncooked rice and cook 
over a low flame for five minutes. Add a dash of salt and the stock and 
cook twenty minutes briskly. 

Note: If onions, curry powder or green peppers are to be a part 
of this dish, they are first sauted in the oil and then rice is added. 



Italian Pastes 

VEGETABLES, Starchy and Italian Pastes 

MACARONI, Explanatory: Macaroni or any of the Italian pastes 
with cheese or with cream sauce should be served in place of a meat 
dish instead of with a meat dish. 

Such a dish contains sufficient nutriment to make a complete ration 
served with a green vegetable or salad. 

A few years ago the best grades were imported but it is now con- 
ceded that American made pastes of standard brands excel all others 
in food value and sanitary manufacture. 

The pastes intended for cooking in soups are first dropped into 
boiling salted water for twenty minutes and boiled rapidly, using a 
large quantity of water. The pastes are then drained and put into 
soup kettle with the soup to finish. For all other dishes the pastes must 
be dropped into salted boiling water and cooked at a rapid boil thirty 
minutes. Then put into a eollander and cold water run through to 
blanche and separate. 

EGG NOODLES (Manufactured) : The manufactured egg noodles 
are treated the same as Macaroni and Spaghetti and if made by a reliable 
firm will be found to be a trifle richer in nutrition than the other pastes 
as egg enter into their manufacture. The egg noodles are perhaps a 
nicer addition to soups than any of the other pastes. The best of the 
manufactured noodles are superior to those made at home and make a 
better appearing dish. 

Hominy 

HOMINY, Explanatory : We have two sorts of Hominy, one almost 
the entire grain with the hull taken off, the other the grain ground after 
the hull has been removed. The latter is known as hominy grits. Both 
kinds should be soaked in cold water over night, then cooked slowly. 
The markets supply the soaked hominy. 

Dried hominy doubles in bulk when soaked. 

76 



Domestic Science LESSON No. 11 

Carbohydrates 

To Cook Dry Hominy 

1 cup dry hominy V2 teaspoon salt 

1 quart water 

Preparation: Soak the hominy over night in water in which it is 
to be cooked. Add the salt and cook slowly about four hours. Cook 
in fireless cooker if possible. 

Hominy may be served plain, in place of potatoes, or with a little 
butter, salt, pepper or cream. 

Hominy with Tomatoes Au Gratin 

Cooked hominy Canned tomatoes 

Bread crumbs Grated cheese 

Seasoning of salt and paprika 

Preparation: Brush a baking dish with melted shortening, put a 
layer of hominy, then tomatoes and sprinkle of bread crumbs and cheese. 
Make three layers, having cheese and bread crumbs finish top. 

Place in moderate oven for thirty minutes. Serve hot or cold. This 
dish is extremely nourishing. 

Brush a baking dish with melted shortening and line plentifully with 
bread crumbs. Put in an inch deep layer of cold cooked hominy, then 
seasoning of salt and paprika or chili powder and a grating of cheese. 
Cover with bread crumbs. Make two such layers. 

Before adding the top layer of crumbs pour over tomato juice and 
then for the top layer have a goodly quantity of bread crumbs and 
grated cheese. Set the dish in another one of hot water and bake one- 
half hour. 

Hominy Fritters 

2 eggs 1 cup cooked hominy 

Y 2 cup milk 1 teaspoon CALUMET Baking 

1 teaspoon salt Powder 

Y z cup flour 

Preparation : Break the two egg whites into a bowl and beat very 
stiff, drop in the yolks and beat a moment more. Then add flour, salt, 
milk and CALUMET. Lastly stir in the hominy. Give these slightly 
more time to bake than griddle cakes. Serve hot with maple syrup, or 
with fried chicken. These fritters may be fried in deep fat or oil. 

Grits Blocks 

They may be prepared in the same manner as hominy, put in a mold 
to cool, cut into strips, cover with beaten egg, and then cracker meal. 
Fry in deep fat. 

77 



Lesson Number Twelve 



Legumes 

Vegetables Containing Nitrogen and Starch 

Explanatory: The legumes are peas, beans, lentils and peanuts. 
They are rich in nitrogen and are exploited by vegetarians to take the 
place of meat in the dietary. Legumes furnish a hearty food and, 
supplemented by fats and other forms of starch than those which they 
contain, supply an energy making diet. 

Legumin is digested and absorbed more slowly than other forms of 
protein, such as found in the casein of milk or albumin of eggs, etc., 
therefore, not suitable for constant diet of persons of sedentary habits. 
They are properly muscle and tissue builders when the system or diges- 
tive organs will assimilate them. 

The protein of beans and peas is of such a nature that it is easily 
toughened by hard water — it is therefore desirable to overcome this ten- 
dency by using a little soda. The better way to introduce the soda is to 
place y 2 teaspoon in the water in which the beans are soaked over night, 
pouring off the water in the morning. 

Baked Beans with Tomatoes 

2 cups tomatoes 2 cups navy beans 

Yz pound bacon ends or ham fat y 2 teaspoon soda 

from boiled ham 1 small onion, grated 

1 pimiento 

Preparation: Wash and cleanse the beans, and soak over night in 
water to much more than cover, dissolving the soda in the water. In 
the morning put the beans with the bacon ends to boil in fresh water 
that will cover at all times during cooking. The beans will require 
about one hour boiling, but watch carefully and when you can blow upon 
two or three beans and see the skin curl away or crack, it is time to put 
them in the bean pot to bake. 

Place the grated onion in the pot, pour in half of the beans, then the 
bacon and balance of the beans. Add the tomatoes to the liquor with 
seasoning of salt and pepper with a few spoonfuls of molasses if desired, 
and fill the bean pot. The beans require several hours to bake. 

If you are the happy possessor of a fireless cooker you may put the 
beans to soak in the morning and allow to bake the following night in 
the cooker. 

Stewed Lentils 

Wash half a pint of lentils, cover with cold water, and soak over 
night. Next morning drain, cover with fresh water, add a pinch of soda, 
and cook slowly one hour or until tender. Drain, return to the kettle, 
add a tablespoon of butter, a teaspoon of salt and a saltspoon of pepper. 
Shake for a moment until thoroughly hot and serve. 

78 



Lesson Number Thirteen 



Vegetables, Green and Succulent 

Explanatory: The green or so-called succulent vegetables should 
be served at least once a day to serve as ballast and to excite the peri- 
staltic movement of the intestine. 

These vegetables are useful for their natural salts, which salts are 
easily lost in cooking, therefore in cooking such vegetables, if full benefit 
is desired from their use they should be cooked in very little water. 

SPINACH : This should be freed from sand and grit in quantities 
of water. Then placed to cook in covered vessel with no more water 
than clings to the leaves. Place the vessel where it will heat slowly and 
finally simmer. Then remove the cover. The liquor formed will most 
of it be taken up. That remaining may be used for soup or with the 
left-over spinach by the addition of some cream sauce and more water. 

While spinach is more often served as a vegetable, it is frequently 
used for salads, being first cooked then chilled, chopped and molded. 
It supplies salad material, extremely wholesome and palatable. 

GREEN PEPPERS : Green peppers add an important item to salad 
materials. They may be minced or cut into rings for salad, or they may 
be dropped into boiling water for a few moments until the skin can be 
peeled from them, then dropped into cold water, cut into small pieces, 
drenched with French dressing and served. 

ASPARAGUS: This contains a substance known as asparagin, 
which has a decided action upon the kidneys, and while it is popularly 
supposed to be beneficial, it is not known with any certainty just what 
its merits or demerits are. 

In preparing asparagus it is well to use a soft vegetable brush and 
go over each stalk separately to remove the grit which accumulates 
around the tips as it pushes its way above ground. The scales should 
be removed from the stalk. 

Salad Plants 

Explanatory : The salad plants are classed as ideal additions to the 
dietary, supplying as they do, natural mineral salts and volatile oils. 

Salad plants are usually much better and more appropriately dressed 
with a French dressing, or in some cases with a whipped cream dressing, 
rather than the heavier cooked or mayonnaise dressing. 

Salad plants are kept fresh and become crisp by folding in wet 
towel and keeping in cool place or near ice. If freshly pulled they 
should be allowed to remain in wet towel about one hour before serving. 

79 



LESSON No. 13 Domestic Science 



CHICORY is a common plant resembling the bleached endive, and 
with a much stronger flavor. It is a common winter salad plant, and 
often preferred to lettuce. After blanching and crisping in ice water, 
it is usually served with a French dressing. 

It is the root of this plant that is cut up, dried, roasted and marketed 
as a substitute for coffee. 

Chicory is bleached the same as celery, by tying the tops together 
and covering with sand. 

Chicory or Succory, as it is sometimes known, is at its best in the 
fall and often replaces the garden grown lettuce as a succulent green 
for salads and garnishes. 

LETTUCE in season all the year is one of our most common and 
universal salad greens. 

Its principal use is in salads, but sometimes it is cooked and served 
like spinach. The hothouse and winter lettuce is more delicate in flavor 
than that grown out of doors. It is wholesome, cooling and palatable. 

It is too delicate to serve with cooked or mayonnaise dressing, and 
wilts quickly when mixed with any dressing. French is the best dressing 
for it. Many prefer it sprinkled with salt or served with cream and a 
little sprinkle of sugar. 



80 



Lesson Number Fourteen 



Edible Weeds 

LAMBS ' QUARTERS : This is a common weed growing along road- 
sides and in gardens. It is light green in color with leaves that look 
dusted with frost. In the early season it is an easily accessible green 
and is cooked like spinach, with ham, bacon or by itself. 

PEPPER GRASS: Pepper grass or wild mustard is an edible 
weed, and is akin to true mustard as a seasoning, containing the mustard 
flavor without the irritating effect. 

NETTLES : These when young are used as greens, but care must 
be taken in their handling. They are the coarsest in texture of the edible 
weeds. 

SORREL : Sorrel or sour grass is both wild and cultivated. Used 
with chicory or lettuce as a salad. Also is used in soups and sauces. It 
contains oxalic acid. 

DANDELIONS: These form one of the most wholesome of all 
greens. They are at their best as soon as the leaves extend about two 
inches above the ground. They are in much finer condition when found 
in sheltered places. 

The leaves grow bitter as they grow older. 

Cook them in as little water as possible. 

To eat them as a salad, cleanse and free from grit and throw into 
cold water, then drain and serve, usually with salt and pepper or a 
French dressing. 



81 



Lesson Number Fifteen 



Herbs 

SAGE is one of the important condiments and can be purchased dry 
or powdered. The sage now in powdered form is much superior to that 
of some years ago. Like all other articles covered by the pure food laws, 
it has been greatly improved. I would suggest, however, if the sage 
dried on the stem is desired, purchase it green and cleanse thoroughly 
before drying, and then place in covered receptacles to protect it from 
dust. 

MINT : Spearmint is also called the meadow mint and grows wild 
in most parts of the United States. It is used both fresh and dried. 

Minced fine, mixed with vinegar and sugar, it becomes the mint 
sauce served with lamb. 

Crushed and boiled in a syrup it is used for sherbets and punches. 

The leaves may also be candied, the same as violets or rose leaves. 
It may be dried to use for sweets or preserved in vinegar for sauces and 
salads. 

TARRAGON : The green leaves of tarragon are mixed with lettuce 
and served with French dressing as a dinner salad. 

They are also dried and used in powdered form and in vinegar. 

Tarragon vinegar is used for sour sauces or salad dressings. It may 
be purchased as such or prepared when the fresh tarragon can be ob- 
tained, but the process takes about two months. 

CAPERS are the flower buds of a trailing shrub grown largely in 
Southern Europe. The buds are packed in bottles and covered with vine- 
gar. They are used for meat sauces and salads. 

NASTURTIUM : The fruit of the common garden nasturtium has 
a flavor similar to capers and is frequently used as a substitute. It is 
also added to pickles to preserve them and to spiced fruits. A half pint 
of nasturtiums added to a large jar of pickles will prevent mold. The 
flowers are used for sandwiches and as a garnish to summer salads. 

Remember this^ and plant quantities of nasturtiums in the spring. 

GARLIC is a very strong member of the onion tribe. The bulbs or 
' ' cloves ' ' grow in clusters. One ' ' clove ' ' is sufficient to flavor a good-sized 
dish of food. 

Cloves of garlic may be cut up and placed in a bottle and the bottle 
filled with vinegar. This vinegar may be used for salads when the flavor 
of garlic is desired. 

BAY LEAVES : The dried bay leaves are imported and may be 
purchased at the drug stores. A dime 's worth will last an ordinary fam- 
ily a year or more. They have a peculiar aroma and are in great demand 
as a seasoning for soups meats and sauces. 

82 



Domestic Science LESSON No. 15 

SWEET BASIL: Sweet Basil is a delightful herb to cultivate, 
grows profusely and gives forth a welcome aroma. 

A few sprigs dropped into the soup kettle impart a seasoning that 
can be compared to nothing else. 

Gathered and dried it may be used alone or mixed with other herbs 
to season soups and sauces. 

PARSLEY is of two varieties, the plain or single leaf and the fern 
or curled leaf. The former is used chiefly for soups, etc., and the latter 
is used as a garnish of for salads. 

TO DRY PARSLEY FOR GARNISHING, select the large, curly 
variety. Wash thoroughly. Dip one piece at a time into boiling water, 
shake well and dry in the hot sun or warm oven. Keep in dry place 
between layers of paper in a tin can. It can then be used for garnishing 
by crushing the dry leaves. It is not as good for seasoning, but the color 
is a brighter green. For seasoning, dry it without dipping in the hot 
water and tie in bunches. Keep in tin cans or glass jars. 

WATER CRESS grows wild in streams or on the border of lakes. 
Mixed with other salad materials it is excellent. It is popular as a 
garnish for certain meat and fish dishes and is eaten when so served. 
It is anti-scorbutic, palatable and wholesome. 

Mixed Herbs 

For general kitchen use a very satisfactory mixture of herbs for sea- 
soning is sage, marjoram and thyme in proportions of thyme and mar- 
joram in equal quantitity with double the amount of sage. Buy these 
herbs, dry, wipe leaves of dust, crumble and rub through coarse sieve, 
discarding the stems. 

This method will be found much more satisfactory than purchasing 
them already ground. The flavor is much more pungent and one can be 
confident that there are no ground stalks in the preparation. 

Seasoning Powder of Herbs 

One-half ounce each of thyme, summer savory, sweet marjoram, 
sweet basil, dried grated lemon rind, one ounce of dried parsley, one 
ounce of celery seed. 

Grind and powder these ingredients. Rub through a fine sieve and 
bottle. This powder may be used as a seasoning for dressings, brown 
sauce, soups and other meat dishes. 

Herbs, To Preserve 

Herbs should be gathered on a bright dry day, just before flowering. 

Remove each leaf, place in the hot sun or in a warm oven so as to 
dry quickly to retain aromatic quality and color. 

Bottle when dry in wide neck bottles. 

83 



Lesson Number Sixteen 



Condiments 

Condiments are primarily used to give relish to the food and gratify 
the taste, and as such should be used sparingly. The people of warm 
climates use them more generously because of the fact that, as a constant 
ingredient in meat dishes, they prevent unnatural ferments from forming. 

They stimulate the digestion and are beneficial when used in 
moderation. It is from the Orientals and people of hot climates that we 
get our highest condiments. The hot weather dishes we naturally season 
more highly. The principal condiments are ginger, white and black 
pepper, mace, nutmeg, Indian curry powder, mustard, cloves, allspice, 
cinnamon, cassia, dill, fennel, cumin seed, coriander, celery seed, caraway, 
cardamon, anise, and the chili, bird and cayenne peppers. 

BLACK PEPPER is made from the unripe berries, which are 
picked, dried, and ground, shells and all. The whole berries are called 
pepper corns. 

WHITE PEPPER is made from the ripe seed kernels of the same 
berry. Both white and black pepper contain an essential oil and 
flavoring. Of the two the white is the more pungent. 

MIGNONETTE pepper is the coarsely ground white pepper. 

PAPRIKA is made from Hungarian sweet red pepper. 

CAYENNE PEPPER is made by grinding the fruit pod of cap- 
sieum. 

CHILI PEPPERS are small pointed peppers used in making chili 
sauce. 

TABASCO SAUCE is made from the very hot bird pepper. 

PIMIENTOES: One canned variety of red pepper is marketed 
under the name of pimientoes. These are not at all hot, but have a 
distinctive flavor. The small sized can is sufficient for an average 
family for as long as they will keep, or they may be removed to a glass 
and covered with vinegar. 

GINGER is the root of a plant native to Southern Asia. Jamaica 
ginger is the best variety. The very young roots are scraped, boiled 
in a syrup until very clear and sold as candied or crystallized ginger. 
In the green condition or crystallized, ginger is used to flavor the insipid 

fruits. 

CLOVES are an unexpanded flower bud dried. In purchasing 
cloves select those rich in oil and of a dark color. Cloves very pungent 
must be used sparingly. 

ALLSPICE (Pimento) consists of the berry of a tropical shrub. 
On account of similarity in flavor to that of a mixture of cinnamon, 
nutmeg and cloves, it is called ' ' allspice. ' ' 

84 



Domestic Science LESSON No. 16 

CINNAMON is the most generally used and popular of the spices. 
The best cinnamon comes from Ceylon. It is the bark of a tree of the 
laurel family, the same family that gives us in the temperate climate 
such plants as the sassafras and spice bush. True cinnamon is of splintery 
fibrous quality and is sweet and spicy, retaining its flavor long in the 
mouth. 

CASSIA is a species of cinnamon and is often sold under the latter 
name. 

CARAWAY, CORIANDER, POPPY SEED, CUMIN SEED, 
FENNEL and DILL are used by the Germans as flavorings for cakes, 
and breads, and are also greatly prized by the Orientals. 

CUMIN SEEDS are the chosen flavor for Dutch cheese. 

CARDAMON SEEDS are used as seasoning for meats, breads and 
cakes. The seeds are enclosed in a white pod and must be crushed or 
ground when used in breads and cakes. 

NUTMEGS are the seed kernel of a fruit which resembles a peach. 
The short round nutmegs are better than the long ones, which are rather 
dry. The tree from which they are gathered is a native of the East India 
Islands and is cultivated in India and Central America. The best nut- 
megs, the Penang, are the shape of damson plums about an inch in 
length and are called Queen nutmegs. They average about seven to an 
ounce. The small pointed nutmegs, known as wild nutmegs, are of 
inferior quality and lack the oil and fragrance of the Queen nutmeg. 

MACE is the seed coat of the nutmeg, and like it, has an essential 
oil. It comes whole or ground and is more pungent than the nutmeg. 
Its quality depends greatly upon the kernel from which it is gathered. 
That from the Queen nutmeg being the best. 

MUSTARD is composed of both white and black mustard seeds. 
The black seeds contain an acrid substance which, when distilled with 
water changes into a pungent essential oil. The bright yellow mustard 
is usually colored with tumeric. 

INDIAN CURRY POWDER is not as popular as it should be. 
It can be procured, bottled, for use, better than it can be put up. Not 
many understand that to bring out the essential flavor the curry powder 
should first be sauted in oil or butter. 

% pound each of coriander seed and % ounce of cardamon seed 

tumeric 1 ounce each of Jamaica ginger 

1 ounce each of cumin seed and and allspice 

fennel seed 10 bay leaves 

Preparation : Grind all the ingredients except the bay leaves. Rub 
them through a fine hair sieve, mixing with the bay leaves. Bottle and 
cork sufficiently to exclude the air. 

CREOLE SEASONING. The Creole seasoning as marketed in 
the South is conceded to be a necessary adjunct to Creole sauces, used 
much with fish. It is made of ground sweet red peppers. 

GUMBO FILEE is made up of the young shoots of the Sassafras 
which are gathered, dried and powdered. In conjunction with ground 
okra it forms an ingredient for Gumbo Soups, and stews. 

85 



Lesson Number Seventeen 



Fruits 

Fresh fruits are generally more appetizing, refreshing and cooling 
than the cooked fruits. 

Over-ripe and nnripe fruits are to be avoided. 

Unripe fruit causes stomach and intestinal disturbances. 

Fortunately for the family purse the most useful fruits are long 
in season, the most reasonable in price, more plentiful and with better 
possibilities of preserving a supply when out of season. Fruits, like 
vegetables, are valuable for water acids and mineral salts which are 
more available in the uncooked than in the cooked fruit. 

Fruits of great acid content, as, PIE PLANT, CRANBERRIES, 
GOOSEBERRIES, CURRANTS, when made into pies or sauces will 
have better dietetic value if soda is used to neutralize some of the acid. 
In pie making, the soda (one-half teaspoon to each pie) may be well 
mixed with the sugar. A tablespoon of flour mixed with the sugar will 
not only take up the moisture but will take up some of the acid, not neu- 
tralizing it but rendering it less concentrated. 

In cooking fruits, sugar should be added when process is nearly 
complete as it tends to harden the fruit tissues. By cooking fruit a long 
time or in the presence of acids, the cane sugar is changed to invert 
sugar which has a peculiar penetrating sweetness, not as pleasant as the 
sweetness of cane sugar. 

Preserving Hints 

Do not buy over-ripe or imperfect fruit for canning or preserving. 
There is no economy in it. 

Do not sprinkle sugar over the fruit and allow it to stand and 
draw out the juice. This will make most fruits leathery and it is only 
recommended in the making of conserves. 

Pineapples and quinces are more tender if simmered, covered closely, 
in clear water, or steamed until they begin to soften, then finished in 
the syrup. 

Pineapples and quinces are more tender if simmered, covered 
closely, in clear water, or steamed until they begin to soften, then fin- 
ished in the syrup. 

Have the syrup boiling when the fruit is added, then lower the 
heat and cook gently. Do not stir the fruit any more than necessary. 

Overcooking is an almost universal error. Skim out the fruit 
before it is soft and thoroughly cooked, as the hot syrup poured over 

86 



Domestic Science LESSON No. 17 



it after it is put into jars will complete the cooking. After removing the 
fruit, boil the syrup for eight minutes before pouring over the fruit. 

For preserving without sealing, equal quantities (by weight) of 
fruit and sugar should be used. Put them away in small receptacles to 
avoid disturbing a quantity. 

Small fruits retain their shape and color if sugared an hour before 
using. 

To prevent breaking, stand the glass jars on a folded wet towel, 
while filling with hot fruit. 

The jars in which fruit or vegetables are canned should be thor- 
oughly sterilized by heat and heated before filling. 

Sterilization by heat is the only insurance necessary against the 
insiduous bacteria. 

When canning fruits for pie material omit the sugar. 

When canning fruits for sauce, sterilize the jars, fill with fruit. 
Make a syrup of one part water to two parts sugar, cooking it five 
minutes, fill jars and set them in a boiler, place covers and cook one 
hour. Secure the covers and remove from the fire. 

Fruit Jelly 

The jellying of any juice depends upon the " pectin* ' contained 
in the fruit. Pie plant is deficient, hence the difficulty in making it jell. 

Here is a trade secret. Do you notice the labels on the store jelly 
read something like this: "The contents of this package are pure 
juice of strawberries and apples and cane sugar"? Which, being in- 
terpreted, means that the package labeled "Strawberry Jelly," in com- 
pliance with the Pure Food Law, which demands that the ingredients be 
printed on the label, is not pure strawberry jelly. Strawberries are 
deficient also in that property of fruit known as pectin, and apples, 
which are generously supplied with that property are levied upon to 
supply this want. 

Apples can always be relied upon to help out the housekeeper and 
manufacturer alike in this respect. 

Fruit juices must be well cooked, say about twenty minutes or more 
before adding the sugar, which should first be warmed in the oven. 
After adding the sugar, boil the syrup about five minutes, test and put 
in sterilized jars. Cover with paraffin. 

The piquant delicacy of the fruit flavor is destroyed by cooking 
too long with the sugar, and with a very acid juice the jellying property 
is destroyed by the turning of the sugar in long cooking with an acid 
into a mixture of dextrose and levulose. The sugar once turned to levu- 
lose is syrupy in its consistency. 

87 



Lesson Number Eighteen 



Miscellaneous Recipes Simplified 
Sauce Tartar 

A combination of chopped pickles, olives and capers with a salad 
dressing preferably a mayonnaise dressing. 

German Cream Salad Dressing 

r /z teaspoon sugar % cup very rich sweet cream 
y 2 teaspoon of white pepper (Sour cream is preferred by 

1 teaspoon of salt many) 

^4 cup vinegar 

Preparation : Mix the dry ingredients, add the cream and stir until 
dissolved, then add the vinegar, stirring all the time. Never add the 
salad dressing to salad until just before serving. It is well to press gently 
in a towel or napkin all greens which have been chilled in ice water, 
that they may be perfectly dry before adding the dressing. When the 
salad dressing is poured over the wet salad leaves, it is diluted, and the 
greater part falls to the bottom of the bowl, a watery, insipid mixture. 

Evaporated milk is an excellent substitute for cream in this dressing. 
Use one-third as much vinegar as evaporated milk. 

Salad Dressing 

It is almost impossible to make a perfect emulsion of oil and vinegar 
without using something for a medium. In mayonnaise dressing this 
is accomplished by using the yolk of eggs. There are salads where 
this is accomplished by Using the yolks of eggs. There are salads where 
the use of a mayonnaise seems out of place and the French dressing just 
suits the palate. 

French Dressing 

% teaspoon salt 1 tablespoon vinegar 

Va teaspoon pepper 2-4 tablespoon vinegar 

METHOD : The materials may be put together in a bottle, a patent 
stoppered bottle is very convenient for this purpose, as it is easily cleaned, 

and can be placed in the ice chamber of the refrigerator without fear of 
spilling its contents. Put the materials together, any time before serving, 
to chill and when salad is ready to serve, shake well and pour over the 
salad. 

"Worcestershire, Harvey, Walnut, anchovy or tobasco sauce may be 
used to season a French dressing. Or an aromatic vinegar may be used 
instead of the plain. Onion juice or tomato catsup is equally in favor 
as seasoning. 



Domestic Science LESSON No. 18 



Rubbing the salad dish with a cut clove of garlic is a popular sea- 
soning. 

For family use the housewife puts the salad and dressing all together 
and serves it complete. By a constant change of seasonings a variety of 
salads may be made up of the same materials. 

Salads should hold a prominent place in the daily menu. 

The green vegetables contain the salts necessary to the well being 
of our systems. The oil contributes to the heat of the body and a small 
amount of acid aids in the digestion of other foods and lends zest to 
the meal. 



RECIPES FOR SAUCES-Standardized 

(Drawn butter and cream sauces as base) 

Drawn Butter, Unsweetened 

Explanatory: This sauce forms the base for many seasonings and 
is then called by name of the seasoning or addition. 

1 cup hot water 2 tablespoons soft butter 

2 tablespoons flour Salt and pepper to season 

Preparation : Heat the water in a small sauce pan, cream the but- 
ter and flour and stir into the hot water until creamy. Add seasoning. 

Egg Sauce 

This is the Drawn Butter with two hard boiled eggs either sliced or 
chopped added to it before serving. 

English Drawn Butter 

Made by replacing one-quarter of the water with vinegar and by 
adding butter the size of a walnut just before serving. 

Horse Radish Sauce 

This is the Drawn Butter with plain grated or bottled horseradish 
added. 

Cheese Sauce, To Serve with Fish 

Use the Drawn Butter recipe with a very strong grated cheese and 
seasoning of paprika. 

Drawn Butter, with Sugar 

1 cup water Y 2 cup sugar 

2 tablespoons flour 1 tablespoon butter 

Preparation : Heat the water ; mix the sugar and flour thoroughly. 
Stir into the hot water with the butter. Cook until creamy. Often 
fruit juice jelly or lemon are added to this sauce. 

89 



LESSON No. 18 Domestic Science 



Cream Sauces 

Explanatory: Cream sauces without sugar are the base for any 
seasoning which may be added as desired, such as lemon juice, peppers, 
parsley, eggs cooked or uncooked, fish, etc., and are used (1st) for soups, 
(2nd) as accompaniment for meats, fish and vegetable dishes, (3rd) as a 
medium for croquettes and timbales. The sauces differ as to consistency. 

Cream Sauce (No. 1, Thin) 

1 cup milk V2 teaspoon salt 

1 tablespoon butter 1 tablespoon flour 

Preparation: There are three ways of making which apply to all 
three sauces. The butter may be omitted in No. 1. 

Method No. 1 : Mix the flour with about half its bulk of milk, beat 
smooth and add enough more to thin sufficiently to add to the hot milk 
without lumps. Heat the milk and stir in the mixture with the butter 
and salt. Gook until creamy. 

Cream Sauce (No. 2, Medium) 

1 cup milk y 2 teaspoon salt 

2 tablespoons butter 2 tablespoons flour 

Method No. 2 : Warm the butter in a sauce pan, cream in the flour 
add the milk and cook until creamy. Add salt. 

Cream Sauce (No. 3, Thick) 

1 cup milk y s teaspoon salt 

4 tablespoons butter 4 or 5 tablespoons flour 

Method No. 3 : Heat the milk in a double boiler, cream the butter 
and flour thoroughly, then stir into the milk until creamy. Add the salt. 
As the butter dissolves in the hot milk the flour is taken up. 

Cream Sauces, Sweetened 

Explanatory : These sauces are the base for a variety of flavorings 
and combinations, more or less flour or sweetening may be used or the 
sugar may be replaced by jelly or fruit juices. Eggs, either yolks or 
whites, may be added. 

Cream Sauce, With Sugar 

1 cup hot milk y 2 cup sugar 

2 tablespoons flour 1 tablespoon butter 

Preparation : Mix flour and sugar thoroughly and stir into the hot 
milk, adding the butter. Cook until creamy. 

90 



Lesson Number Nineteen 



Beverages 

COFFEE, Explanatory: Coffee heads the list of desirable bever- 
ages. 

Green Coffee improves with age under proper conditions. 

Roasted Coffee on the contrary deteriorates. 

Roasted and Ground Coffees, like most of our food products, were 
for years, badly adulterated, but that condition has been largely changed 
with the advent of our pure food laws. Our greatest protection is in a 
sealed package with the manufacturer 's name on the label. 

COFFEE CHAFF : Coffee processes in the last decade have dis- 
closed the means of eliminating the undesirable chaff to which was laid 
the only real objection to coffee effects, as the chaff contains the tannin, 
the effect of which, in coffee, has been considered injurious. 

The ordinary grinding process of a decade ago has undergone a 
revolution to the vast improvement of coffee. The better grades are 
now steel cut into uniform size instead of crushed into large and small 
particles and dust. 

Quality in a measure determines the price. 

GROUND CHICORY is often added to cheap or inferior coffee. 
We advise that ground chicory root (which resembles ground coffee) be 
purchased of tea and coffee merchants, and added to coffee if the flavor 
is desired. 

COFFEE ECONOMY: It is economy to use pulverized coffee of 
high grade rather than cheap grade coffee coarsely or indifferently 
ground. 

COFFEE PERCOLATORS: These standardize the coffee to be 
served, as they compel accurate measurement. 

LEFT-OVER COFFEE : Good coffee may be kept hot for some 
time provided the grounds are removed; properly made coffee may be 
reheated if poured off the grounds before setting it away. There is no 
reason why a housewife who would carefully put away a thimbleful of 
butter left on a plate would throw away two or three cups of left-over 
coffee. 

METHOD : Pour the coffee from the grounds and set away. When 
coffee is prepared for the following meal, make the measure less by the 
amount of left-over coffee. Make coffee in usual way. Reheat but do not 
boil the cold coffee and when the regular coffee is ready for the table 
add the reheated coffee to it. 

91 



LESSON No. 19 Domestic Science 



Perfect Coffee 

Select a good quality of coffee, not necessarily the highest priced. 
Have the coffee ground fine and uniform, steel cut preferred. Supply 
yourself with a granite coffee pot with a white lining or one of aluminum, 
always keeping it as sweet and clean as your dinner plates. For six 
persons place six rounding tablespoons of coffee in the coffee pot. Pour 
over the coffee three pints (six cups) of boiled water. Place over a 
gentle flame and simmer five minutes after reaching the boiling point. 
Then mix about two teaspoons of egg in one-half cup of cold water and 
pour into the coffee to clear. 

To secure the perfect beverage it is absolutely necessary to immerse 
the coffee and simmer in order that the essential oil and flavor of the 
berry be extracted. Some particular persons heat the ground coffee 
slightly before adding the water. 

Cafe Noir 

(After Dinner Coffee) 

After dinner coffee is stronger and richer than that made for the 
breakfast table, and is served clear, although cream may be passed with 
the sugar. 

When Cognac or Petit Brule is served with the after dinner coffee, 
cream is entirely out of place. 

When Cognac is served with the black coffee, the loaf or domino 
sugar is placed in the spoon over the cup of coffee, and the cognac is 
poured over the sugar and a lighted match touched to it. When burned 
away, the spoon and contents are dipped into the cup. This carmelizes 
the sugar and when added to the coffee imparts to it a special flavor, 
that is very appropriate after a heavy dinner. 

Tea 

Scald the pot. Remove the water, and put in a level teaspoon of 
good tea to each cup of water. Take the water at its first boil. Cover 
the pot with a cozy and stand it away from the fire for five minutes. 
Stir the tea and pour at once. 

The ordinary English tea cozy, a sort of padded cap, is to be recom- 
mended. 

CAUTION: Tea must not be made over the fire, nor should it be 
made in a metal pot. The tannic acid acts on the metal, destroys the 
flavor of the tea and makes the infusion unwholesome. 

LEMON WITH BLACK TEA serves a certain dietetic purpose. 
' ' This is not a mere fad or ' foreign fashion, ' there is a scientific reason 
beneath the surface. The citric acid of the fruit offsets the tannic acid 
of the tea rendering it refreshing and wholesome. It is needless to add 
that black tea be used, not the green or mixed. ' ' — R. M. Fletcher Berry. 

92 



Domestic Science LESSON No. 19 



Chocolate 

To make one quart of chocolate, put into a saucepan four rounding 
teaspoons of grated chocolate. Add a half pint of boiling water, stirring 
all the white, until the mixture reaches boiling point. Boil just a moment. 

Add one and one-half pints of milk, and three rounding tablespoons 
of sugar, and stir constantly until the milk is very hot. Take from the 
fire, turn into a heated chocolate pot and serve with whipped cream. 

In the absence of whipped cream which is not always available, a 
marshmallow is placed in each cup and the chocolate poured around it. 

Plain cream is passed in a pitcher. 

The chocolate is very often made with water omitting the milk 
entirely. 

Lemons in Drinks 

"When one is forty miles from a lemon, one may still have 'lemon- 
ade' by using citric acid in crystals or pulverized, with or without a 
pure lemon tincture as flavoring. No ill effects can accrue from using 
this acid in such trifling quantity as required to make tart a drink or 
pudding sauce. It cannot completely take the place of the fruit juice, 
but, as it is the acid found in, and taken from the fruits of the citrus 
family, it can be substituted, therefore, if necessary, in moderation with- 
out harm." — R. M. Fletcher Berry. 



93 



Lesson Number Twenty 



EQUIPMENT OF KITCHEN 

(Care and Requirements) 

Kitchen Floor 

The kitchen floor will be more sanitary and easily kept clean if well 
oiled. Then with warm, soapy water the floor can be cleansed. Avoid 
white scrubbed floor. Constant scrubbing with strong alkalies robs the 
wood of its natural resistance to absorption. Thereby rendering it less 
sanitary. 

A model kitchen will be provided with ranges, work tables, sink and 
cupboards easy of access and arranged in proper relation to each other 
to avoid needless steps in the preparation of the food, in the placing of 
it on the table, and the clearing up of soiled dishes. 

China Closets and Cupboards 

For convenience in placing food and dishes on the table a combina- 
tion china closet and cupboard should be built in between the kitchen and 
dining-room with shelves, and drawers and a serving buffet accessible 
from both rooms. 

Wheel Tray 

If living in rented apartments without these conveniences built in, 
provide a wheel tray upon which to place all needed articles for setting 
the table. When food is prepared the wheel tray will convey it to the 
dining-room and later carry the soiled dishes to the kitchen. 

In the absence of a wheel tray a light pine box thirty-two inches long 
and about twenty-four by fourteen inches can be substituted by putting 
ball bearing rubberoid casters on one end and staining the box to corre- 
spond with the finish of the woodwork or enameling it an ivory white. 

Sinks 

Sinks should be placed in the center of wall space instead of in 
corner of kitchen. 

Sinks should have drain pipe in the center with drainboard on each 
side. Drain pipe should be provided with large trap and easily remov- 
able screw cap, that in case of emergency can be taken off to drain a 
stopped up pipe. Before leaving the kitchen sink when the work is com- 
pleted, a quart or so of boiling water should be poured down the sink to 
flush the pipes and leave the trap full of clean water. 

Pantry 

Only in the larger families are pantries a necessity where large stores 
of food must be kept. 

For the small or medium family kitchen cupboards and refrigerator 
will take care of all provisions and have everything easily accessible. 

94 



Domestic Science LESSON No. 20 



Lighting and Ventilation 

Too much attention cannot be given to the proper arrangement for 
light and ventilation. If the kitchen is a one-story addition, there is noth- 
ing better than a properly constructed metal skylight with ventilator. 

Windows should be placed over sinks and work tables. Casement 
windows with fine white screening provide good light and ventilation 
over sinks and ranges. They may be fitted with sliding frames or with 
glass doors. Windows should be placed in all outside walls of the kitchen. 
Large, easily reached windows should be placed in cellar-way. Shelves, 
cupboards and drawers are much more satisfactory if coated with white 
paint or enamel. 

A kitchen closet shallow in depth should be fitted with hooks for 
brooms, mops, pails, brushes and shelves for soaps and cleaning powders, 
and all of the paraphernalia for cleaning purposes. 

Refrigerators 

These should be built into outside wall so that ice can be put in from 
outside. Dram pipe with trap should be connected with sewer, requiring 
trap in sewer pipe as well as small trap in the refrigerator pipe, how- 
ever, the connection must not be sealed. 

Eefrigerators if not properly cared for may become a serious menace 
to health. Cleanliness is essential to the proper care of foods. 

Milk, cream and butter should each have their perfectly tight cov- 
ers, as their flavor and keeping quality is subject to surrounding odors. 
The flavor of butter is easily destroyed when left uncovered in a refrig- 
erator in which fruit or onions are exposed. 



Gas Range 

The gas range seems to be the most difficult of all ranges to keep 
clean, and manufacturers are placing ranges now on the market that are 
enameled. 

Do not use scouring soaps on the gas range. If inclined to rust, rub 
a little clean grease on it. 

The blaze should be light blue. If the balance of air (oxygen) and 
gas (carbon) is as it should be the flame will produce the greatest amount 
of heat. The red or yellow flame indicates that there is not enough air 
mixed with the gas. This condition should be changed at once by open- 
ing the air mixer or reducing the flow of gas from the small orifice, this 
is accomplished with a wrench to fit the connection, or with a pair of 
pliers. The difference can be easily noted in the supply of heat by hold- 
ing the hand over the flame when the air is shut off, and again when the 
adjustment is right. 

95 



LESSON No. 20 Domestic Science 



System 

System is a great aid to efficiency in all things but more so in the 
kitchen than in any other part of the home. 

It is not always possible to proceed in the same routine each day with 
the household duties but certain duties must be taken care of each day 
that there may be no accumulation of neglect. 

WORK TABLES, SINKS and RANGE OVENS should be proper 
height from the floor to eliminate tedious stooping, thirty-two to thirty- 
four inches is now considered standard. The kitchen is the laboratory, 
or workshop of the home and should be properly equipped for efficient 
work. Certain essentials are necessary to neatness and dispatch. The 
furniture of the kitchen should be arranged so that few steps are required. 

SHELVES or RACKS with large china closet hooks on the under 
side arranged near the range and tables afford a convenient means of 
having at hand small skillets, cooking forks, basting spoons, egg beaters 
and the various tools in almost constant use. 

The FLOUR and SUGAR BINS should be metal lined with cover of 
same materials to properly safeguard these materials from mice or pests. 

HOLDERS about a foot square made from heavy outing cloth with 
brass ring secured to one corner should hang near the range where hands 
can find them quickly. 

A HIGH STOOL relieves some of the strain, when duties demand 
much standing in the kitchen. 

BRUSHES of all kinds should be in the kitchen to facilitate clean- 
ing. See illustration. 

Fit the tables and movable furniture with BALL-BEARING 
CASTERS. 

ALUMINUM solves the problem in cooking utensils, being at once 
light, durable and fool-proof. When accidents happen, as happen they 
will, the aluminum dish comes out of the mishap unscathed. Acid does 
not form a poison when in contact with aluminum. 

COOKING UTENSILS should be selected with long, strong handles, 
rather than bails, so as to keep the hands as far away as possible from 
the uncomfortable and destroying heat, also pans and kettles provided 
with long handles can be hung up, thus disposing of them to better advan- 
tage in the cupboard. While the first cost of aluminum may seem higher 
than for other metals, their long wear and serviceable quality makes 
aluminum utensils cheaper in the end. 

MOLDING CANVASS, being a piece of blue and white ticking or 
canvass three-quarters of a yard square and double, forms a better sur- 
face on which to roll out baking powder biscuits, cookies, doughnuts, 
pastry, etc., than the ordinary molding board. Less flour adheres to the 
article under preparation. It can be folded up and laid away each time 
and is less trouble to care for than the molding board and more cleanly. 

The canvass or ticking must go to the laundry just the same as any 
other kitchen linen. 

96 



Domestic Science 



LESSON No. 20 



Utensils for Kitchen 

Following are the necessary articles for kitchen work. These may 
be selected with more or less cost, depending upon budget for this ex- 
pense. Selection should be governed by utility. 



Ordinary Vessels and Pans for Use on Range 
and in Oven: 



1 tube cake pan, large 

1 tube cake pan, small 

2 medium pie pans 
1 covered roaster 

Frying pans, assorted sizes, steel or 
aluminum 

Bread pans 
1 long handled Windsor kettle 

1 long handled Berlin kettle 

2 long handled smaller kettles 

1 long handled frying kettle, wire basket 

to fit 
1 tea pot, Guernsey ware 
1 8 or 9-inch pie pan 



1 5-inch pie pan 

1 biscuit or corn bread pan, 7x12x1% in. 

2 deep cup gem pans, 6-cup 

1 straight side kettle for soup stock or 
cooking ham 

1 tea kettle 
1 rice boiler 
1 egg basket 

Steamer kettle 
1 coffee pot, aluminum or white enamel 

lined 
6 custard cups or ramekins 
1 pancake griddle 



Utensils for Preparation of Food: 



1 large mixing crock 

1 smaller mixing crock 

2 half-pint measuring cups 

thirds and quarters 
1 cooky cutter 
1 food grinder 
1 lemon reamer, glass 
1 pancake turner 
1 Dover egg beater, large 
1 Dover egg beater, medium 
1 Dover egg beater, individual 
1 rolling pin, loose handles 

1 basting spoon 

2 teaspoons 

1 long handled cooking fork 
1 bread knife 
1 hack saw 
1 cork puller 
1 dozen steel skewers 
1 cream whip 
1 funnel 
1 salt box 
1 timbale iron 
1 soup or gravy strainer 
1 bottle cap remover 



2 5-inch white bowls 
1 flour sifter, quart size 
divided in 1 flour sifter, 1-cup size 
1 small biscuit cutter 
1 quart measuring cup 
1 doughnut cutter 
1 flat grater 
1 nutmeg grater 
1 wire strainer 
1 VanDeusen egg whip 
1 wire potato masher 
1 fruit press or rider 

1 slotted wooden spoon 

2 tablespoons 
1 spatula 
1 paring knife 
1 meat knife 
1 can opener 

1 knife sharpener (carborundum) 
1 pair shears 
1 cream dipper, for bottles 
1 salt shaker (aluminum) 
1 rubber set pastry brush, 1-inch 
1 pastry bag with rose tube 
1 berry huller 

97 



LESSON No. 20 Domestic Science 



Dish Washing 

Collect knives, then forks and spoons, place them in a bowl, handles 
up. When ready to wash set bowl and all into the dish pan. This is 
a much more sensible way than scattering them in the dish pan of hot 
water. Scrape all crumbs, scraps and dough from the dishes into the 
waste jar, if there is some definite use for them. If there is no animal 
to dispose of them scrape them into a paper and burn them. 

Dishes with egg or dough adhering to them should be put to soak 
in cold water. 

Pile all dishes of each kind together on the drainer near the dish 
pan. Fill the dish pan half full of soapy water. Wash the glasses 
first, rinse and dry at once. Then wash the cups, saucers, plates, etc., 
taking the cleaner and smaller dishes first. Wash the silver, rinsing all 
with hot water. Last of all wash the cooking utensils and scour if neces- 
sary. Do not put wooden handles of knives, forks or the Dover egg 
beater into the water. Never leave soap in the sink or dish pan. When 
all are wiped, pile the different kinds together and put in their places. 
Empty dish pan, wash the towels in hot water, rinse and hang to dry. 
Wash table in cold soapy water, soap dish and sink in hot soapy water. 

Towels made from flour sacks or unbleached muslin of same quality, 
and hemmed, make the best dish towels. The best dish cloths and the 
most satisfactory, are those sold for the purpose as they never become 
stringy. A small ox-fiber brush with a long handle and a good bristle 
bottle brush are, with the dish mop, indispensable in doing up the kitchen 
work and save the hands a great deal of discomfort, keeping them in 
better condition. No woman with common sense will recklessly or need- 
lessly sacrifice the comfort and appearance of her hands over such a 
mechanical detail of the housework. 

Neither can the washing of the dishes be accomplished in an en- 
tirely sanitary way unless the dish cloth and dish towels give place to 
hot soapy water and dish mop and long handled brushes. These sanitary 
conditions preclude the putting of the hands into the water. My further 
advice is to make one operation per day of the dish washing, for the 
small family, and where no maid is kept. In large families a dish wash- 
ing machine is an economy of time, energy and a necessity. 



98 



United States Bulletins 



For reference would suggest that use be made of the privilege 
accorded all by the United States Department of Agriculture. 

DIRECTIONS FOR INFORMATION: As the publications are 
being printed from time to time it is well to have name and address 
placed on the mailing list. If the appended list of Bulletins does not 
include the desired subject, write to the Department asking for printed 
list, from which selections may be made. 

When the supply for free distribution is exhausted the bulletins 
can be purchased for five cents. 

Bulletins on various subjects are prepared for sale, to obtain a list 
of such, address the Superintendent of Documents, Washington, D. C. 

For all other bulletins address the United States Department of 
Agriculture, Washington, D. C, Division of Publications. 

Besides the following list there are many bulletins particularly 
valuable to farm homes. Why blunder through a lifetime of successes 
and failures to achieve individual experience when we can have the 
benefit of advice from a host of workers skilled to separate the useful 
from the useless? 



No. 34 Meata 

No. 85 Fish as Food 

No. 121 Beans, Peas and other Legumes 

as Food 
No. 128 Eggs and Their Uses as Food 
No. 142 Principles of Nutrition and 

Nutritive Value of Food 
No. 182 Poultry as Food 
No. 203 Canned Fruits, Preserves and 

Jelly 
No. 232 Okra: Its Culture and Uses 
No. 249 Cereal Breakfast Foods 
No. 256 Preparation of Vegetables for 

the Table 
No. 293 Use of Fruit as Food 
No. 298 Food Value of Corn and Corn 

Products 
No. 332 Nuts and Their Uses as Food 
No. 359 Tanning Vegetables in the 

Home 
No. 363 The Use of Milk as Food 



No. 375 Care of Food in the Home 
No. 389 Bread and Bread Making 
No. 391 Economical Use of Meat in the 

Home 
No. 413 The Care of Milk and Its Use 

in the Home 
No. 426 Canning Peaches on the Farm 
No. 459 House Flies 
No. 478 How to Prevent Typhoid Fever 
No. 487 Cheese and Its Economical 

Uses in the Diet 
No. 490 Bacteria in Milk 
No. 521 Canning Tomatoes at Home and 

in Club Work 
No. 526 Mutton and Its Value in the 

Diet 
No. 535 Sugar and Its Value as Food 
No. 653 Honey and Its Uses in the 

Home 
No. 103 Referee Board Consulting Sci- 
entific Experts. Ira Remsen, 

Chairman 



99 



Don'ts for Housekeepers 



Don't be without reliable scales. 

Don't be without a set of tested measures, both dry and liquid. 

Don't be without a yard stick. 

Don't buy from a dealer or huckster who uses dented measures. 

Don't be afraid to tell your dealer if you are being cheated; it 
may be the fault of his clerk. 

Don't waste energy, time and strength by taking unnecessary steps. 

Don't fail to use your head to save your heels. 

Don't neglect your refrigerator; several million bacteria may be 
breeding in the drain pipe. 

Dont fail to make an intimate acquaintance of the sanitary papers 
specially prepared for various household purposes. 

Don't have sink and table too low for comfort. Secure good light 
for sink and range, and don't have either in dark corner. 

Don't overlook covering drain boards with zinc or galvanized iron 
when the sink and drain shelves are not in one piece. The most sanitary 
sink is of white enamel, with sink, wall back and drain shelves in one 
piece. 

Fireless Cooker — The tireless cooker with radiator is almost as nec- 
essary as the range. Fitted with aluminum vessels and heating plate 
or radiator, they can be obtained at the stores, and are so complete that 
the amateur hesitates to make one at home, but many very good ones 
are made with a 50-pound lard can, a galvanized inner can for a lining 
and a filling of clean ashes as a non-conductor. The aluminum cooker 
vessel with tightly clamped cover and the radiators purchased at the 
department stores complete a very serviceable fireless cooker. 

Consult your State Weight and Measure Department regarding 
weights and measures. 

Send to the Agricultural Department at Washington, D. C, for 
pamphlets on cooking, canning of fruits and vegetables, sanitation and 
plans for model farms and farm houses. These are free for the asking. 

Every kitchen should be provided with a tested scale of about 20 
pounds capacity. 

See that every dollar buys a hundred cents' worth 

Check up your purchases when delivered and see if they agree with 
your order. 

Order your groceries for the day early in the morning and do not 
ask your dealer to deliver twice in one day. 

Pay your bills promptly and discourage the trading stamp evil. 

Discourage also the killing of calves for food as one of the reasons 
for the high cost of beef. Let them grow until they are valuable as food 
and a profit to the stock raiser. 

100 



Hints for the House-wife 



Contributed by Ralph W. Smith, Minn. Dept. of Weights and Measures. 

Make a business of your kitchen and run that business as carefully 
as does the merchant who sells you your food commodity. 

Provide yourself with a reliable scale and correct measures, and in 
order to give them the same legal status as those of your merchant, as 
well as to assure yourself of their accuracy, have them tested and sealed 
by a Weights and Measures officer.* 

Inform yourself as to the Weights and Measures laws of your State 
or City that you may know how food products should be sold ; use your 
sealed scale and measures to check your purchases ; if there is a violation 
of the law or a discrepancy in weight or measure, notify the Weights 
and Measures officer — his business is to help you. 

In making a purchase by weight, observe whether the scale is in 
balance before the weighing is performed, that is, whether the beam 
oscillates freely in case of a beam scale, or whether the indicating pointer 
rests on zero in a computing scale. 

Bear in mind that a liquid quart is not the same as a dry quart, but 
that the dry quart of 67.2 cubic inches is over 14 per cent larger than the 
liquid quart of 57.75 cubic inches. Remember also that in most States 
the sale of a dry commodity by the bushel, peck, etc., means a sale of a 
definite number of pounds. In buying dry commodities, therefore, pro- 
cure the bushel list of your State and check your purchases by weight 
from that table. 

Buy in definite quantities, as so many pounds or so many quarts; 
DO NOT buy a dime's worth or a quarter's worth. 

If you buy foodstuffs put up in package form, remember that there 
is a Federal law requiring the net contents of the package to be marked 
thereon. Look for this marking and you can still tell just how much 
you are buying. 

Familiarize yourself with the tables given below so that you can 
think intelligently in terms of the different units : 



*In the State of Minnesota this service is free as the fee system has 
been abolished. 

101 



Reference Tables — English System 



LIQUID MEASURE 

4 gills (gi.) =1 pint (pt.) 
2 pt. = l quart (qt.) =8 gills. 
4 qt. = 1 gallon (gal.) =8 pints = 32 gills. 
3V/ 2 gal. = l barrel (bbl.) ==126 quarts. 
2 bbl. = l hogshead (hhd.) =63 gallons = 252 qts. 

APOTHECARIES' FLUID MEASURE 

60 minims (m. ) =1 fluid dram (fl. dr.) 
8 fl. dr. = 1 fluid ounce (fl. oz. ) =4S0 minims. 

16 fl. oz. = l pint (O.) =128 fl. dr. = 7680 m. 
8 0. = 1 gallon (cong.) =128 fl. oz. = 1024 fl. dr. 

DRY MEASURE 

2 pints (pt.) =1 quart (qt.) 

8 qt. = 1 peck (pk.) =16 pints. 

4 pk. = 1 bushel (bu.) =32 qts. = 64 pints. 

AVOIRDUPOIS WEIGHT 

27 11-32 grains (gr.) =1 dram (dr.) 
16 dr. = 1 ounce ( oz. ) = 437 y 2 grains. 
16 oz. = 1 pound (lb. ) = 156 drams = 7000 grains. 
100 lbs. = 1 hundredweight (cwt.) =1600 ounces. 
20 cwt. = l ton (t.) =2000 pounds. 

TROT WEIGHT 

24 grains (gr.)=l pennyweight (dwt.) 

20 dwt. = 1 ounce (oz.)=480 grains. 

12 oz. = l pound (lb.) =240 dwt. = 5760 gr. 

APOTHECARIES' WEIGHT 

20 grains (gr.)=l scruple (9.) 

3 9=1 dram (3) =60 gr. 

8 3 = 1 ounce (5) =24 9 =480 gr. 
12 3 = 1 pound (lb.) =96 3 = 288 9. 
= 5769 gr. 

LINEAR MEASURE 

12 inches (in.) =1 foot (ft.) 
3 ft. = l yard (yd.) =36 inches. 
5y 2 yards = 1 rod (rd.) =16y 2 feet. 
320 rods = l mile (mi.) =1760 yards = 5280 feet. 

CHAIN MEASURE 

7.92 inches = 1 link (li.) 
100 li. = 1 chain (ch.) =66 feet. 

80 ch. = 1 mile (mi.) 
The engineer's chain is 100 feet long and consists of 100 links. 

SQUARE MEASURE 

144 square inches (sq. in.) =1 square foot (sq. ft.) 

9 sq. ft. = 1 square yard (sq. yd.) 
30 }4 sq. yd. = 1 square rod (sq. rd.) 

160 sq. rd. = 1 acre (a.) 

102 



REFERENCE TABLES-The English System, Cont'd 

SURVEYOR'S MEASURE 

625 square links (sq. li.) =1 square rod (sq. rd.) 
16 sq. rods = l square chain (sq. ch.) 
10 sq. ch. = lacre (a.) 
640 a. = 1 square miles (sq. mi.) 
36 sq. mi. (6 mi. sq.) =1 township (tp.) = 23040 a. 

CUBIC MEASURE 

1728 cubic inches (cu. in.) =1 cubic foot (cu. ft.) 
27 cu. ft = l cubic yard (cu. yd.) 

CIRCULAR MEASURE 

60 seconds (") =1 minute ('). 
60 minutes = 1 degree (°). 
360 degrees = 1 circle (c.) 

Number of cubic inches in U. S. Standard capacity measures : 
LIQUID MEASURE 

1 gallon contains 231 cu. in. 
y 2 gallon contains 115.5 cu. in. 

1 quart contains 57.75 cu. in. 

1 pint contains 28.875 cu. in. 
y 2 pint contains 14.437 cu. in. 

1 gill contains 7.218 cu. in. 

1 fluid oz. contains 1.804 cu. in. 

1 dram contains .225 cu. in. 

DRY MEASURE 

1 bushel contains 2150.42 cu. in. 
y 2 bushel contains 1075.21 cu. in. 

1 peck contains 537.60 cu. in. 
% peck contains 268.80 cu. in. 
% peck contains 134.40 cu. in. 

1 quart contains 67.20 cu. in. 

1 pint contains 33.60 cu. in. 
y 2 pint contains 16.80 cu. in. 



103 



Pronunciations and Definitions 


a la Broehe 




Cooked on a skewer 


Anchois 


an-shoa 


Anchovy 


Andalouse 


an-da louz 


In Spanish style 


Anglais, e 


an-glez 


In English style 


Animelles 


a-ni-ze-t 


Lamb's fried 


Aspic 


as-pic 


Meat jelly 


Attereaux 


a-te-ro 


Alternate pieces of food cooked to- 
gether on a skewer 


Au 


6 


To or with, singular 


Aux 





To or with, plural 


Aubergine 


o-ber-jen 


Egg plant 


Au-Gras 


o-gra,s 


With meat or fish. 


Au-Gratin 


o-gratin 


Food covered with sauce, sprinkled 
with crumbs and baked 


Au-Jus 


o-jus 


"With natural gravy 


Au-Maigre 


o-maigre 


With food other than meat 


Baba 


baba 


A light yeast raised cake 


Bain-Marie 


bin-mari 


Hot water bath : a double kettle 


Banquet 


Ban-ke 


Banquet 


Barde 


bar-d 


Slices of bacon put around poultry 
breasts, in roasting 


Bavarois 


ba-va-roa-z 


Bavarian cream 


Bearnaise 


be-ar-naz 


Name of a sauce ; Swiss style 


Bechamel 


be-sha-mal 


A rich cream sauce 


Benedictine 


be-ne-dic-tin 


Name of a liquor 


Beurre 


beu-r 


Butter 


Beurre Fondu 


beu-r f on-du 


Melted butter 


Beurre Noir 


beu-r no-ar 


Browned butter 


Bisque 


bis-k 


Shellfish soups 


Blanc 


blan 


White sauce 


Blanc-Man je 


blan-man-je 


A dessert made of milk and corn 
starch 


Blanquette 


blan-ke-t 


Ragout with white sauce 


Bombe 


bon-b 


Spherical mold used for ice cream and 
ice pudding 


Bonne Bouchees 


bon-bou-sbe 


Name generally applied to highly sea- 
soned patties 


Bordeaux 


bor-do 


Pertaining to Bordeaux 


Bouchee 


bou-she 


Mouthful 


Bouchees 




Small puff paste patties (petit pates) 
small enough to be a traditional 
mouthful only 


Boudin 


bou-din 


Puddings made of meats, game poul- 
try and fish in form of sausages 


Bouilla-baisse 


bou-ya-bas 


Thick fish soup 


Bouillon 




A plain, clear soup. Beef broth 


Bourgeoise 


bour-joa 


Plain, family style 



104 



PRONUNCIATIONS AND DEFINITIONS 



Braise (d) 

Brie 

Broehe 

Brochettes 

Cafe (Noir) 

Camembert 

Canape 

Cannelons 
Capon 

Caramel 

Casserole 

Caviar 

Cerises 
Chapon 



Charlotte 

Chasseur 

Chaud 

Chaud-froid 

Chef (de cuisine) 
Chicoree 
Chiffonade 
Chipolata 

Chives 
Choux 

Cockie-LecMe 
Compote 

Court-Buillon 

Creole 

Cresson 
Cromeskies 



Croquette 



bre-z 

bri 

bro-sh 

bro-she-t 

ka-fe 

ko-mem-ber-t 

ka-na-pe 

ka-ne-lon 
ka-pon 

ka-ra-mel 

ka-s-rol 

ka-vi-ar 

se-ri-z 
sha-pon 



shar-lot 

sha-seur 

sho-d 

sho-froa-d 

shef 

shi-ko-re 
shi-fon-ade 
shi-po-la-ta 

ehi-vs 
show 



kon-po-t 

kour-bon-ion 

kre-o-1 

kre-son 
krom-skis 

kro-ket 



Croustade 


krous-tade 


Crouton 


krou-ton 


Cuisine 


kui-zi-n 



Meat, game and poultry cooked in 
covered pan with extra heat on cover 
Name of a cheese 
A kitchen utensil; a skewer 
Meats broiled on skewers 
Strong (black) after dinner coffee 
Name of a cheese 

Fried sliced bread used for to cover 
with paste foods 

Thin strips of meat stuffed and rolled 
A young male foul that has been cas- 
trated and fattened for the table 
Burnt sugar, used for coloring 
A hollow mold of rice; a saucepan 
Food made of the salted roe of stur- 
geon, cod, salmon 
Cherries 

Capons; piece of bread boiled in the 
soup ; crust of bread rubbed with gar- 
lic put in salad 

A mold lined with bread or cake filled 
with fruits or cream 
Hunter 
Hot 

Food prepared hot, then made into a 
more suitable form to eat when cold 
Chief of kitchen ; head cook 
Chicory 

Vegeables shredded 
Style of a garnish that contains chih- 
hals (a sort of onion) 
A flavoring herb 

Cabbage; also name of a paste for 
fritters 
A Scotch soup 

A stew of fruit, sometimes applied to 
a stew of birds 

A preparation of wine, water and 
savory herbs in which fish is cooked 
Franco-Spanish colonists. Name of a 
soup, sauce and garnish 
"Watercress 

Croquette mixture, wrapped with ba- 
con, dipped in batter, or covered with 
paste and fried. 

A sweet or savory preparation, bread 
crumbed and fried crisp 
Hollow, fried shapes of bread 
Fried bread, cut for garnishing 
Kitchen 



105 



PRONUNCIATIONS AND DEFINITIONS 



Curacoa 


ku-ro-so 


Dariole 


da-rio-1 


Dejeuner 


de-jeu-ne 


Demi Glace 


de-mi-glas 


Demi Tasse 


de-mi-ta-s 


Diable 


dia-bl 


Eau 


6 


Eau de Vie 


o-de-Vie 


Ecarlate 


e-kar-la-t 


Eclair 


e-kler 


Entrees 


an-tre 


Entremets 


an-tre-me 


Epigramme 


e-pi-gra-m 


Escalops 


es-col-op 


Esearole 


es-ka-ro-1 


Espanole 


es-pa-gno-1 


Farce 


far-s 


Filet 


fi-le 


Fleur 


fleur 


Foie (de Veau) 


foa 


Foie Gras 


foa-gras 


Fondue 


fon-du 


Francaise (a la) 


fran-ce-z 


Frappe 


fra-pe 


Fricandeau 


fri-kan-do 


Fricassee 


fri-ka-se 


Froid 


frpa 


Fromage 


fro-ma-j 


Gateau 


ga-to 


Genevois, e (a la) 


je-n-voa-z 


Glace 


Gla-s 


Gorgonzola 


gor-go-nzo-la 


Goulash 


gou-lash 


Gratin (au) 


gratin 



Grille 



gri-i 



A liqueur 

A mould lined with thin paste and 

filled up with custard, whipped cream, 

etc. 

Breakfast 

A rich gravy; frosting 

Half cup 

Devil; name of a sauce 

Water 

Water of life 

Name applied to sauce containing red 

colored food, such as lobster roe, red 

tongue, etc. 

Puffs filled with pastry cream 

Made dishes for the first course 

Dressed vegetables, large salads, sweets 

of of all descriptions 

An entree of two pieces of food, one 

bread-crumbed, the other plain, both 

fried and served together 

Thin slices of meats or fish 

Endive 

One of the grand stock sauces from 

which is made the special sauces 

(brown) 

Stuffing, forcemeat 

Fillet. The undercut of a loin of beef, 

mutton, veal, pork or game 

Flower 

Liver (of calf) 

Liver (of geese) 

Cheese and eggs 

French style 

Partly frozen 

Piece of veal, larded and braised 

A dish made of chicken, or any small 

animal, generally in a rich yellow 

sauce 

Cold 

Cheese 

Cake 

Geneva style 

Ice 

Name of an Italian cheese 

Name of an Hungarian stew highly 

seasoned 

Browned part ; a dish as gratin is the 

food covered with sauce, sprinkled 

with crumbs and browned 

Broiler, gridiron 

106 



PRONUNCIATIONS AND DEFINITIONS 



Gruyere 


grui-ier 


Name of a French cheese 


Haricot 


ha-ri-co 


Kidney bean; stewed meat with tur- 
nips, etc. 


Hollandaise 


ho-lan-de-z 


In Dutch style; also name of a sauce 


Hors-doeuvre 


hor-deu-vr 


Appetizer, side dish 


Huile 


ui-1 


Oil 


Huitre 


ui-tr 


Oyster 


Jardiniere 


jar-di-nie-r 


A dish of mixed vegetables principally 
carrots and turnips 


Jolie-fille (a la) 


join-fi-e 


Dishes fair to look upon 


Julienne 


ju-lie-n 


Name given to shredded vegetables, 
i. e., carrots, turnips, etc., also name 
of a vegetable soup 


Jus (au) 


ju 


Juice, gravy, with meat gravy 


Kirsch-wasser 


kirsh-ouazeur 


Name of a liqueur made from cherries 


Kummel 


kum-mel 


Name of a Russian liqueur 


Lait 


le 


Milk-white of egg 


Lardon 


lar-don 


Strips of fat used for larding 


Legumes 


le-gu-m 


Vegetables 


Liason 


lie-zon 


Thickening (yolks of eggs, etc.) 


Macedoine 


ma-se-doa-n 


Dish of different vegetables; fruits 


Madelines 


ma-de-lin-es 


Small cakes baked in a mold 


Maigre (au) 


me-gr 


Without meat; food other than meat 


Maitre (d 'hotel) 


me-tr 


Name of a sauce 


Marinade 


ma-ri-na-d 


To lay or soak in pickle 


Marseillaise (a la) 


mar-se-le 


Style of Marseilles 


Mayonnaise 


me-on-ai-se 


A salad dressing 


Menu 




The bill of fare. Literally the word 
means minute detail of courses 


Napolitaine 


na-po-li-tin-e 


Style of Naples ; also name of a sauce 


Neige (a la) 


ne-j 


Dishes having a white border (of rice, 
potatoes, etc.) 


Noir (cafe) 


no-ar 


Black coffee 


Nougat 




Almond rock candy 


Paprika 


pa-pri-ka 


Hungarian red pepper 


Pate 


pa-te 


Patty; pie 


Petite 


pe-ti-t 


Small; little 


Pilau 


pi-lo 


Pilaff, rice, a dish of onions and rice 


Pique 


pi-ke 


To lard meats with strips of bacon 
and vegetables 


Pistache 


pis-ta-sh 


Pistachio nuts 


Pois 


poa 


Peas 


Pomme de terre 


po-m 


Apple 


Potage 


po-ta-j 


Soup 


Pot-au-feu 


pe-to-feu 


A name of a soup 


Potpourri 


po-po-re 


A stew of various kinds of meats and 



Puree 



spices 

A smooth pulp; mashed vegetables; 

thick soups 



107 



PRONUNCIATIONS AND DEFINITIONS 



Quenelles 


ke-nel-les 


Oval shapes of force-meat made of 
chicken, veal, rabbit 


Rechauffe 


re-sho-fe 


Cold food, made hot again 


Eissole 


ri-so-1 


A croquette mixture enclosed in pas- 
try and fried 


Robert 


ro-ber-t 


Name of a spicy sauce 


Roux 


rou 


A mixture of flour and butter 


Saute 


so-te 


To cook quickly over a sharp fire, 
with just enough oil or butter to pre- 
vent sticking 


Sautoir 


so-toar 


A saute pan 


Serviette 


ser-vie-t 


Table napkin 


Soubise 


sou-biz (bees) 


Name of a puree and sauce 


Souffle 


sou-fle (soo-fla) 


Puffed up, like omelet souffle 


Supreme 


su-pre-m 


Name of a rich white sauce 


Tamis 


ta-mi (mee) 


A sieve of fine cloth, wire, also a 
coarse woolen cloth 


Tartare 


tar-ta-r 


Name of a sauce 


Tartine 


tar-ti-n (teen) 


Slice of bread, covered with pre- 
serves, etc. 


Tasse 


ta-s 


Cup 


Tortue 


tor-tu 


Turtle 


Truffle 


tru-f 


Truffle 


Vinaigre 


vi-na-gr 


Vinegar 


Vol-au-vent 


vo-lo-van 


A small pie of delicate meat; shell 
fish, etc. 


Xeres 


kze-res 


Name of a wine 



108 



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